I have served this slaw time and again for a decade, and it is always a hit. The thinly sliced collards make for an unexpected and flavorful twist on cabbage slaw, and the dressing hits all the right notes: acidic, creamy, spicy, and sweet. It is an easy recipe to put together, perfect for a potluck.
Two important things to remember when making this are to cut the collards as thin as you can and to use your hands to mix in the dressing, massaging and bruising the collard leaves. This technique, along with letting the dressed slaw sit before serving, will allow the dressing to stick to the collards and help break them up so that they aren’t tough to chew. If you like kale salads, you might already be familiar with this technique. It works equally well for collards and other sturdy, leafy greens. —Excerpted from I Am From Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt.