Collard Greens are are a staple thing if you have grown up in the American South, but they get a little bit of a bad wrap…but I want to change your mind! Growing up in Ireland I naturally gravitate to Kale and Cabbage for my Winter Greens, and find some similarities to Southern traditions, so, hey let’s combine the best of both worlds!
The leaves of Collards are hearty and spicy with tough stems, and they make delicious salads. They can stand up to lots of strong flavors such as garlic and do not wilt like other greens when dressed with vinaigrette, which is a huge plus when it’s time to plate the salad. In fact, if anything, collards do best when they have been resting in a vinaigrette and have given time to break down the leaves and absorb the flavors.
This is the best time of year to enjoy Collards when they have tender and younger leaves because they do tend to be tough when the leaves are mature. Our family are big fans of marinating our collards and this salad will be gracing our Thanksgiving table this Thursday…can’t wait!
Wishing all my friends and followers a very happy Thanksgiving!
Collards and Power Greens with Roasted Sweet Potato and Seed Brittle
2 medium Sweet potatoes (peeled and diced)
2 Tbsp Olive oil
4 cups Collard Greens (hard stalks removed/thinly sliced in ribbons)
4 cups Power Greens (Baby Spinach, Baby Kale)
½ cup dried cranberries
(for the seed brittle)
2 Tbsp Pumpkin seeds
2 Tbsp Sunflower seeds
1 Tbsp sesame seeds
1 tsp Irish Kerrygold butter (melted)
1 1/2 Tbsp raw honey
Pinch of kosher salt
3 Tbsp cider vinegar
1 clove of garlic (crushed)
1 Tbsp course Dijon Mustard
2 tsp honey
½ cup of Olive oil
Kosher salt and freshly milled black pepper
How to make it
- Preheat the oven to 350 degrees F. Toss the sweet potatoes in olive oil and bake for 15 minutes until they begin to brown on the edges. Remove from the oven and cool.
- To make the vinaigrette whisk the apple cider vinegar, garlic, mustard and honey and then slowly incorporate the olive oil. Season with salt and pepper.
- To make the harvest seed crunch preheat the oven to 350 degrees F. Whisk the melted butter and honey together. On a parchment lined baking sheet toss the seeds with the butter and raw honey. Toast the seeds for 10-12 minutes and then stir and bake for a further few minutes until they are golden brown and aromatic. Remove from the oven and allow seeds to cool completely.
- To shred the Collards greens remove the hard stalk in the center and then roll in a cigar shape and slice in to ribbons.
- Toss the shredded greens in about ½ cup of the vinaigrette and allow marinating and softening the greens for about 10 minutes. Fold in the power greens, cherries, additional vinaigrette and season with a little more kosher salt and pepper to taste.
- To serve the salad break up the seed brittle and sprinkle over the top of the greens.
Judie the Irish Foodie