Savory & Crunchy Collard Greens Salad Recipe

For those of you who use less to no oils, this recipe will work. The dressing doesn’t have oil. I use a little bit on the greens before I pour the dressing on it, which breaks down the leaves, but you could also just use a little salt and massage it without oil. With the almond crunch, you can also warm them in the pan without using cooking oil.

Savory & Crunchy Collard Greens Salad

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Yield: 2-4

Author: Kali Star

Ingredients

• 1 Bunch of Collard Greens
• Handful of Almonds
• 2 Cloves of Garlic
• Chili Powder
• Chili Flakes
• Sea Salt
• Organic Extra Virgin Olive Oil

Dressing

• Juice of 1 Lemon
• 1 Tbsp. Stone Ground Mustard
• 1 Tsp. Tamari
• 2 Tbsp. Nutritional Yeast
• Chili Flakes

Instructions

1. Wash and destem the collard greens. Slice them in half and then slice them thin. Put them in a salad bowl. Then drizzle a little olive oil over the top, and sprinkle a little salt. Massage the leaves.
2. In a small saucepan heat up a little bit of healthy cooking oil. Smash the garlic, remove the skin, and finely chop the cloves into little tiny nuggets. Then take a handful of nuts, (I used almonds) and chop them up. Add the garlic and nuts in the pan at the same time, and stir, cooking until they're golden brown. The little garlic nuggets will be crispy. Then sprinkle on some chili powder and chili flakes. You can also add ground turmeric, salt, and black pepper.
3. Whisk the dressing ingredients together and pour it on the leaves. Then add the warm and savory almonds.
4. Optional, you can also add slices of onions and peppers, or whatever you love.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #collardsalad