Looking for a different and VERY delicious way to eat your greens? This salad is for you!
Today, we are bringing you this easy and robust Collard Greens Salad that @chefadriennecheatham inspired, and is an excellent alternative to your regular kale salads. The dressing creates the perfect balance with the collard greens, using the richness of miso paste, tang of rice vinegar, and nuttiness of sesame oil.
The key to this salad is in preparing the collard greens! Massaging Kosher salt into the ribbons of collard greens is very important to ensure their tenderness. Keep in mind that the volume of greens will diminish as they tenderize.
We didn’t add any extra salt into the dressing, as salt used to tenderize the greens was enough. We suggest using the dressing sparingly and adding more if needed.
Collard Greens Salad
Ingredients
- 2 bunches of Collard Greens, washed, center rib, stem removed, and thinly sliced
- ½ tsp Kosher salt
- 1 tbsp miso paste (we used white)
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp low-sodium soy sauce or tamari
- ½ tsp honey
- 2 tsp water
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the collard greens by removing the thick center stem all the way to the leafy portion of the green. Wash and drain the leaves. Layer the prepared leaves, and thinly slice, creating ribbons of greens.
- Add all the sliced collard greens to a large mixing bowl and add ½ teaspoon of Kosher salt.
- Using your hands, massage the salt into the greens until they become deep green and moisture is released from the greens. Set aside.
- Prepare the dressing, add all the dressing ingredients into a measuring cup and whisk well to combine, paying attention to the miso as this can take a little extra whisking to incorporate into the dressing.
- Drizzle a little of the dressing onto the prepared collard greens and taste for seasoning.
- Serve immediately.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
