Collard Green Tabbouleh by Tanya Holland

"Although tabbouleh is traditionally made with tons of fresh parsley, this version features collards. ... You'll love how the mint makes the whole thing pop!"

Photo: Aubrie Pick

We are so excited to share this recipe from Tanya Holland for her Collard Green Tabbouleh, excerpted from her cookbook, California Soul.

Hear Tanya in our live show on the “State of California Cuisine” here:

'The State of California Cuisine' is Native, Black, Arab, and More

Tanya writes in California Soul¹:

Although tabbouleh is traditionally made with tons of fresh parsley, this version features collards. In Southern cuisine, collard greens are usually slow-cooked until tender. But used raw, these hearty leaves add a wonderful texture and vegetal complexity to the salad, not to mention a nutritional boost. Use a food processor to cut down on the chopping time. You’ll love how the mint makes the whole thing pop!