Collard Greens Salad with Ginger and Spicy Seed Brittle

Ingredients for Collard Greens Salad with Ginger and Spicy Seed Brittle

• 2 tablespoons apple cider vinegar

• 1 1/2 teaspoons finely grated peeled ginger

• 1 teaspoon Aleppo pepper or 1/2 teaspoons crushed red pepper flakes, divided

• 3 teaspoons honey, divided

• 45ml 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 275g ), centre ribs and stems removed, leaves thinly sliced

How to make Collard Greens Salad with Ginger and Spicy Seed Brittle

Whisk vinegar, ginger, 1/2 teaspoons Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.

Combine remaining 2 teaspoons honey, remaining 1/2 teaspoons Aleppo pepper, and 1 tablespoon 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 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in colour, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.