Collard Greens Salad with Ginger and Spicy Seed Brittle

Name: Collard Greens Salad with Ginger and Spicy Seed Brittle
Yield: 4 servings
Ingredients: 1 2 tablespoons apple cider vinegar; 1 1 1/2 teaspoons finely grated peeled ginger; 1 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided; 1 3 teaspoons honey, divided; 1 3 tablespoons olive oil; 1 1 teaspoon toasted sesame oil; 1 Kosher salt; 1 2 tablespoons raw sunflower seeds; 1 1 tablespoon raw pumpkin seeds (pepitas); 1 1 tablespoon raw sesame seeds; 1 1 bunch collard greens (about 10 ounces); 1 center ribs and stems removed; 1 leaves thinly sliced

From the kitchen of Carly

Tender collard greens dressed in ginger and sesame oil vinaigrette, topped with spicy seed brittle that shatters between your teeth. The combination of heat, crunch, and subtle sweetness makes this feel fancy but comes together in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons apple cider vinegar
11 1/2 teaspoons finely grated peeled ginger
11 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
13 teaspoons honey, divided
13 tablespoons olive oil
11 teaspoon toasted sesame oil
1Kosher salt
12 tablespoons raw sunflower seeds
11 tablespoon raw pumpkin seeds (pepitas)
11 tablespoon raw sesame seeds
11 bunch collard greens (about 10 ounces)
1center ribs and stems removed
1leaves thinly sliced

Instructions

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