Turn Up the Heat w/G. Garvin


Turn Up the Heat w/G. Garvin


Just Eats with Chef JJ

  • Total: 13 m
  • Recipe Yield: 6
JJ's Supper Club: Raw Collard Green Salad

Source: Just Eats / CLEO TV


  • 3 cups collard greens, shredded into thin ribbons
  • 1 red onion, thinly sliced
  • ½ English cucumber, thinly sliced, skin left on, sliced into half moon shapes
  • ¼ cup coconut dressing
  • Kosher salt and freshly ground black pepper
  • ¼ cup Adzuki Red Beans
  • ¼ cup candied cashews



  1. In a large bowl, toss the greens with the onion and cucumber with just enough dressing to coat and season to taste with salt and pepper.
  2. Top the salad with the beans and candied cashews.

JJ’s Tip: In order to get consistent paper thin slices of red onion, use a mandolin.

Coconut Dressing


  • 1 tablespoon cumin seeds
  • 1 teaspoon minced fresh ginger
  • 2 shallots, chopped
  • ¼ cup canned chipotles in adobo
  • 1 cup coconut milk
  • ¼ cup fresh lime juice
  • ¼ cup Dijon mustard
  • 3 tablespoons champagne vinegar


  1. Put the cumin seeds in a small dry saute pan. Toast over medium heat until fragrant, 3 to 5 minutes.
  2. Combine the toasted cumin seeds with the remaining ingredients in a blender and blend until smooth.
  3. Store in a covered non reactive container. Refrigerate for up to 3 weeks.

JJ’s Tips:

  • Make sure to buy the unsweetened Azuki red beans, canned or dry.
  • You can make your own candied cashews or buy them pre-made at a specialty store.

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