Name: Collard Greens Salad with Ginger and Spicy Seed Brittle
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings
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

A salad of collard greens topped with a ginger and spicy seed brittle in a wooden bowl.

Collard Greens Salad with Ginger and Spicy Seed BrittleNicole Franzen

When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

Recipe information

Total Time
30 minutes
Yield
4 servings

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

Preparation

Step 1
Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
Step 2
Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon 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.
Step 3
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 color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.