Greens Season
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 gro...
Tahini and lemon juice in the dressing bring bright, Mediterranean flavors to collards.
Ingredients
SERVINGS: 2-4 Serving(s)
- 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
Dressing
- 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
Cooking
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.
Related Stories & Recipes
Escarole and White Bean Cavatelli with Shaved Parmigiano Reggiano
Cavatelli, a type of pasta dumpling typically made with ricotta cheese, is shaped like a miniature hot dog bun. You can also use orecchiette.
Callaloo and Sweet Potato Soup
Callaloo or amaranth leaf is similar to spinach. This dish, a take on the traditional Caribbean recipe, goes well with jasmine rice.
