Collard Greens Salad with Ginger and Spicy Seed Brittle
Collard Greens Salad with Ginger and Spicy Seed Brittle is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.