Recipe

Collard Green Salad

Collard Green Salad

Our Grow friend and Market-To-Go customer Erin Elizabeth Smith developed this recipe for Collard Green Salad, featuring fall produce. Check out her website at http://www.sundresspublications.com/. Do you have a local, seasonal recipe to share? Email us!

Serves 4

• 4 large collard leaves

• 1 large garlic clove

• 2 tbsp good olive oil

• 1 tbsp sherry vinegar

• 4 oz ground chorizo

• ¼ cup roasted pumpkin seeds (pepitas)

• 1 tbsp cotija cheese

For the Dressing:

• Mince garlic and mix with olive oil. Let stand for at least 10 minutes.

• Add vinegar and whisk.

For the Salad:

• Wash and dry your collard leaves. Stack them on top of one another and cut them in half length-wise. Roll the leaves into a tube and cut them into ½ inch strips. (The final version should look like ribbons).

• Sauté your chorizo until cooked thoroughly. Remove from pan and let drain on a paper towel.

• Add collard leaves to mixing both with salt and pepper to taste.

• Whisk your dressing one more time and then add to the salad.

• Toss with your hands, being sure to work the dressing into the leaves. Let the salad sit with the dressing for approximately 5 minutes before serving. This allows for the collards to soften. Portion your salads into four plates. Top with equal amounts of pepitas, chorizo, and cotija.