These hearty greens – callaloo, collards, Swiss chard, escarole – stand up to cooking, adding color, flavor, texture and nutrition to soups, stews and sauces. In South Florida, you’ll find locally ...
- 1 pound collard greens, center ribs and stems removed
- 1/2 red onion, very thinly sliced
- 1 1/2 tablespoons sunflower seeds or 3 tablespoons pumpkin seeds
- 3 tablespoons tahini
- 1 small garlic clove, mashed
- 1/4 cup water
- Juice of 1 lemon (approx. . cup)
- 1 teaspoon raw apple cider vinegar
- 2 teaspoons Bragg liquid aminos or soy sauce
- 1 tablespoons raw honey or agave nectar
- 2 tablespoons grapeseed oil
- 1 teaspoon kosher salt
Fill bottom of steamer with 1 inch of water. While steam is building up, cut collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Steam collard greens and onions for 3 to 4 minutes. Greens should be bright green, but not overcooked. Transfer to a serving bowl and add seeds. Toss salad with half of the dressing while still hot; serve immediately. Save the rest of the dressing for another use.
Dressing: Place all ingredients in a blender or food processor and process until smooth. Can be made ahead and refrigerated. Bring to room temperature before serving. Makes about 2/3 cup.