This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Hot Collard Slaw

1 pound fresh collard greens
4 strips bacon, diced
1 tablespoon minced garlic
2 tablespoons minced shallot
1 teaspoon mustard seeds
½ cup sliced onion
¼ cup rice wine vinegar
¼ cup apple cider

Remove the stems from the collards. Wash them well, and cut into chiffonade (ribbons).

In a skillet, cook the bacon until it is crispy. Add the garlic and shallot, and cook until just done. 

Add the mustard seeds and onion slices. Deglaze with rice vinegar and cider.

Add the collards, and quickly stir to wilt. Remove skillet from the heat, and season greens with salt and pepper.

Serve hot