Most of us think of collards as that mushy green lump that comes with a Southern-style veggie plate. And while those collards have their place, I've discovered an entirely new way to use the tough, bitter greens -- one that doesn't require any cooking at all. Even if you think you don't like collards, give this a try. Substitute chopped raw collards for cabbage in any coleslaw recipe. They'll give it a deep green color and a peppery bite that will revolutionize your slaw. While they would work in any coleslaw, here's one I love. It's so simple, and you won't even know you're eating collards.

Collard Slaw

12 oz. collards, tough stems removed and sliced into thin ribbons
1 tablespoon oil
2 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt
pepper to taste

Optional:
1 clove chopped garlic
Chopped onion, scallion or leek
Fresh herbs

Whisk together the oil, vinegar, sugar, salt and pepper. Toss the dressing with the collards, and optional ingredients if using. Refrigerate. The slaw will keep its crunch and flavor for several days.

This Friday just happens to be Colossal Collard Day at the State Farmers Market.

For more recipes, go to www.trianglemom2mom.com/eat and check back here every Wednesday.