As cliché as it may be, there is, unfortunately, no denying the fact that I am a big fan of kale.
I do, however, think that there are some other greens that deserve their time in the spotlight. Namely, I think we should give some love to collard greens.
I fell in love with collards when I first tried Ethiopian food. Piled high on my injera-covered plate, right next to the mounds of Kik-Alicha (split peas simmered with turmeric and ginger) and Messer Wot (lentils cooked in berbere sauce) was a neat stack of gomen–sautéed collards.
I often try to replicate the recipe at home by blanching the collards and then cooking them with onions. But aside from that, I wasn’t sure how else to prepare them. So, when I came across a recipe for a raw collard salad in Bon Appétit magazine last month, I was thrilled.
The recipe is simple and refreshing – perfect for a summer meal. Here is a modified version, that skips an extra step (a honey seed brittle which is delicious but time consuming):
1 bunch collard greens (stems and center ribs removed, sliced into ribbons)
2 T. apple cider vinegar
1.5 tsp. grated ginger
1/4 tsp. crushed red pepper flakes
1 tsp. honey
3 T. olive oil
1 tsp. toasted sesame oil
1/4 c. sunflower seeds
- Place collards into a large bowl.
- In a small bowl, combine all other ingredients (save the sunflower seeds).
- Pour 2 tsp. of this dressing over the collards.
- Massage the dressing into the collards for roughly 30 seconds (until the collards become glossy).
- Drizzle the remaining dressing over the salad.
- Sprinkle with sunflower seeds
What about you? Are you a fan of collards? How do you like to prepare them?