Ingredients
3/4
cup white wine vinegar
1/4
cup extra-virgin olive oil
2
tsp sweet Hungarian paprika
2
large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8
cups thinly sliced Napa cabbage (about 1 medium head)
4
cups coarsely grated peeled carrots (about 6 large)
Directions
1.
Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
2.
Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
3.
Test-kitchen Tip: Washing fresh collard greens usually requires several changes of water in the sink. Use a salad spinner instead, and start by filling the spinner bowl with water. Then fill the basket with collards, submerge in the water, and stir collards to release dirt. Lift the basket out, and repepat with fresh water.
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