If you thought collards were only for braising, this bright and tangy collard salad will change your mind.
3 Tbsp. sherry vinegar or red wine vinegar1 bunch collard greens, ribs and stems removed, leaves thinly sliced1 cup blueberries or other seasonal fruitRecipe Preparation
Heat vegetable oil in a small skillet, preferably cast iron, over medium-high. Cook plantain, stirring often and reducing heat if needed, until light golden, about 2 minutes. Transfer to paper towels to drain. Let cool 10 minutes. Reserve skillet. Smash each plantain slice with a flat-bottomed measuring cup. Return to skillet and set over medium-high heat. Fry, stirring occasionally, until browned, about 2 minutes. Return to paper towels; season generously with salt.
Meanwhile, whisk olive oil, vinegar, lime juice, sumac, mustard, and molasses in a large bowl to combine; season with salt. Add collard greens, fennel bulb, and shallot; toss to coat. Let sit until softened slightly, about 10 minutes. Taste and season with more salt if needed.Recipe by
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