Marinated Collard Green and Artichoke Heart

Antipasto

This is my take on those yummy marinated salads you get from Italian delis. It’s adapted from my mother-in-law’s recipe and loaded with salty and savory elements. My husband, Greg, could eat a whole bowl of this in one sitting—in fact, I think he has. Traditionally, collards are cooked to within an inch of their life, but at my house, we just slice them up and bathe them in a tangy marinade that keeps their nutrients—vitamin K for blood health, beta carotene for vision, and a bunch of others—intact. Not only are they healthier like this, but I also prefer the way they taste.

Serves 4

• ¼ cup unfiltered apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• 6 water-packed artichoke hearts, drained and sliced
• ¼ cup thinly sliced oil-packed sun-dried tomatoes
• ¼ cup thinly sliced scallions
• 2 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 large bunch collard greens, stalks removed and discarded
• ¼ cup thinly sliced green or black olives

In a large bowl, whisk together the vinegar and oil. Add the artichokes, sun-dried tomatoes, scallions, garlic, red pepper flakes, salt, and pepper and stir to combine.

A few at a time, stack the collard leaves, roll them into a long, tight cylinder, and slice crosswise into very thin strips. Add the collards and olives to the bowl and toss to incorporate with the rest of the ingredients. Cover and refrigerate for at least 4 hours and up to 12 hours before serving.