Collard Greens Salad with Ginger and Spicy Seed Brittle
A healthy and flavorful salad featuring tender collard greens tossed in a ginger-infused vinaigrette, topped with a sweet and spicy seed brittle made from sunflower, pumpkin, and sesame seeds.
Ingredients
- •2 tablespoons apple cider vinegar
- •1½ teaspoons ginger
- •1 teaspoon Aleppo pepper
- •3 teaspoons honey
- •3 tablespoons olive oil
- •1 teaspoon toasted sesame oil
- •to taste Kosher salt
- •2 tablespoons raw sunflower seeds
- •1 tablespoon raw pumpkin seeds
- •1 tablespoon raw sesame seeds
- •1 bunch collard greens
- •center ribs and stems
- •leaves
Cooking Instructions
- 1.
Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
5 min
- 2.
Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
10 min
- 3.
Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.
5 min
