Collard Greens Salad With Ginger And Spicy Seed Brittle Recipe 465

COLLARD GREENS SALAD WITH GINGER AND SPICY SEED BRITTLE RECIPE - (4.6/5)

Collard Greens Salad with Ginger and Spicy Seed Brittle Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 11

Ingredients

2 tablespoons apple cider vinegar
1 1/2 teaspoons finely grated peeled ginger
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
3 teaspoons honey, divided
3 tablespoons olive oil
1 teaspoon toasted sesame oil
Kosher salt
2 tablespoons raw sunflower seeds
1 tablespoon raw pumpkin seeds (pepitas)
1 tablespoon raw sesame seeds
1 bunch collard greens (about 10 ounces), center ribs and stems removed, leaves thinly sliced

Steps:

Whisk vinegar, ginger, ½ tsp. Aleppo pepper, and 1 tsp. honey in a large bowl. Whisk in oils; season with salt. Combine remaining 2 tsp. honey, remaining ½ tsp. Aleppo pepper, and 1 Tbsp. 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. Toss greens and 2 tsp. 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.

GINGER COLLARD GREENS

Ginger Collard Greens image

A southern tradition with a ginger flavor.

Provided by Keith Dallmer

Categories Side Dish Vegetables Greens

Time 1h25m

Yield 6

Number Of Ingredients 9

Ingredients

3 quarts water
6 cubes chicken bouillon
1 onion, chopped
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 ½ teaspoons garlic powder
1 ½ teaspoons ginger powder
1 bunch collard greens - rinsed, trimmed and chopped

Steps:

Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

Nutrition Facts : Calories 37.1 calories, Carbohydrate 6.9 g, Cholesterol 0.6 mg, Fat 0.5 g, Fiber 2.2 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 1564.5 mg, Sugar 1.2 g

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COLLARD GREENS SALAD WITH GINGER AND SPICY SEED BRITTLE

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Whisk vinegar, ginger, ½ tsp. Aleppo pepper, and 1 tsp. honey in a large bowl. Whisk in oils; season with salt.
Combine remaining 2 tsp. honey, remaining ½ tsp. Aleppo pepper, and 1 Tbsp. 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.
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