Warm Collard Greens Salad with Lemon Tahini Dressing

Tahini and lemon juice in the dressing bring bright, Mediterranean flavors to collards.
October 01, 2015


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.

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  • 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
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