Tuesday, February 6, 2018

Bradford Collard Slaw

Updated December 2021

Organically grown heirloom Bradford Collards are like no other I have ever tasted. The collards are sweet and the stems tender. You can literally wash them up, trim the stem pieces a bit, and use them all in any dish; stir fried, steamed, in wraps, in salads or as this delicious Bradford Collard Slaw.

This amazing heirloom landrace crop has been grown by the Bradford family for more than 100 years, but was released to the public for the first time this year. As soon as I heard from owner, Nat Bradford they were available, I was madly waving my hand in the air, me, me, me, me!!

Finally I was able to get some of these beauties this past weekend, and making this Bradford Collard Slaw was first on my list of ways I wanted to use them in recipes.

Just wait until you taste it. Sweet and tangy from the brine, this Bradford Collard Slaw is delicious served cold or at room temperature.

1 bunch fresh Bradford Collards
2 large carrots, diced
2 stalks celery, diced
1 medium onion, diced (red or white)

2 cups sugar
2 cups white vinegar
2 tsp celery seed
2 tsp mustard seed
2 tsp salt
2 tsp course-ground black pepper

Trim bottom stems from fresh collard greens and rough chop all (stems included). Dice all remaining vegetables and place in large non-reactive bowl tossing to mix well (stainless steel or glass).

In a large saucepan, combine sugar, vinegar and next 4 ingredients. Stir to combine and bring to a boil. Stir and allow to cool slightly.

Once cooled, stir sugar/vinegar mixture into veggies and toss to thoroughly combine. Let sit a few minutes and mix well.

*Stop here if not processing, and store them in your refrigerator in a non-reactive metal bowl or mason jar. They are best if allowed to sit overnight before enjoying.

Using a slotted spoon, pack collard slaw fairly tightly into half-pint, pint or quart canning jars and cover with brine leaving 1/2-inch head-space (make more brine if you don't have enough to cover).

Process jars in boiling water bath or steam canner;  half-pints and pint jars 10 minutes; quarts 15 minutes.

Remove jars from water bath and let cool on your kitchen counter-top 24 hours undisturbed. Jars are sealed when button top on lid is fully depressed and can't be moved. Store jars in pantry up to one year. Open jars need to be refrigerated.

Cook's note: Veggies may "float" some in the brine after canning; this is completely normal and it will settle down once the veggies cool and the jars are sealed.

Yield: 1 large bunch of fresh Bradford collard greens yields 4 pint jars of Bradford Collard Slaw. Recipe is easily doubled.

Serving:  May be served cold or at room temperature. Using a slotted spoon, serve up Bradford Collard Slaw as a side dish with grilled pork, chicken, bratwurst, hot dogs or burgers.


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