Fruity Collard Greens with Creamy Citrus Tahini Dressing

Raw Collard Greens with Strawberries and Creamy Tahini Citrus Dressing

 


 

This creation was inspired by a client who wanted a more varied approach to her veggies. I chose to use collard greens here, because people tend to shy away from them, but they are actually less bitter than kale. Any dark leafy green such as swiss chard, kale, or spinach would taste just as delish. Cutting the collards into thin ribbon like pieces, called chiffonade, makes them easier to chew, and so very pretty

 

Raw Collards with Creamy Tahini Citrus Dressing

Sunchokes add a great crispy crunch, and an interesting conversation starter. For those of you not familiar with sunchokes, aka, jeruselum artichoke, they are in the same family as potatoes, and are reminiscent of an artichoke. Word of warning, if you have trouble digesting apples, you may want to substitute with raw jicama, or leave them out. They can create gas and bloating for some, which is why they are fondly known as fartichokes

 Sunchokes look a little like nubs of ginger, and they are delicious raw or cooked. These came from Specialty Farm in Watsonville at the Santa Clara Farmers Market on Saturdays

Sunchokes look a little like nubs of ginger, and they are delicious raw or cooked. These came from Specialty Farm in Watsonville at the Santa Clara Farmers Market on Saturdays


Preparation for the Collard Greens

Begin by removing the tough center strip called a rib, in the middle of the leaf by holding the stem in your non dominant hand, and  grabbing the leaves on both sides of the stem with your dominant hand and pull the leaves. This might take a few tries, but it is much faster than cutting each individual leaf. Sorry, I forgot to get a photo of that one. Below is what the leaves will look after deribbing and stacking about 3 or 4 on top of each other

 After de stemming and stacking. getting ready to cut

After de stemming and stacking. getting ready to cut


Roll the leaves up using both hands. I needed another hand to snap the photo, but you want to roll it fairly tight, because this will make it easier for you to keep the leaves in place when you cut

 Roll the leaves up like a cigar

Roll the leaves up like a cigar


Now it's time to cut your chiffonade. A video would be perfect for this, but we're not quite there yet. Hold the "cigar" of leaves in your non dominant hand, curling your fingers in like a claw. Be sure your thumb is tucked in toward you to protect it from the blade. Then grab the knife in your dominant hand, and slowly begin to cut very thin "ribbon" like strips, about 1/16 of an inch wide. Rock the knife down to cut and back up again using a circular like motion

 Here Mary demonstrates her mad skills. Hard to believe she never did this before.

Here Mary demonstrates her mad skills. Hard to believe she never did this before.


 Such pretty little ribbons

Such pretty little ribbons


When your collards are finished, add them to a large bowl of cold water, and swish them around to allow the dirt to fall to the bottom. Using  your hands, gather the leaves from the top and lay out onto some paper towels. You can put them in a strainer first to drain if you want to remove some of the water before drying. Pat the top with a paper towel

 Drying your Collards

Drying your Collards


Add all of your ingredients to the bowl, dress, and mix together. Your hands are going to be your best utensil, so wash them first, and dig in.

 Are you feeling the love?

Are you feeling the love?


Finished Fruity Collard Greens

 

 

 

 

 

 

Dark leafy greens are synonymous with a healthy life, and for good reason. Collards in particular:

  • Fight off inflammatory toxins that cause cancer
  • Supports a healthy gut (low FODMAP food)
  • Very high in soluble and insoluble fiber

If you can find smaller leaves than these, they will be less bitter

 Collard Greens from Garcia Farms in Salinas

Collard Greens from Garcia Farms in Salinas

I love pairing the dark leafy greens, which tend to be quite bitter, with fruit to balance out the bitterness. These strawberries from the farmers market were just too yummy to pass up, so they ended up in the salad. Most fruits would work in this recipe, pears, oranges, apples, and different berries, when they are in season. Dried fruit would also work too, giving the salad a longer shelf life.

 Strawberries from Montebello Farm in Morgan Hill

Strawberries from Montebello Farm in Morgan Hill

 
 

OK, Here's the Recipe

 

Fruity Collards with Creamy Citrus Tahini Dressing


1 large bunch collard greens, destemmed, cut into thin ribbon like strips; and washed

1 cup strawberries, washed and sliced*

1 cup sunchokes, or jicama, washed, quartered and sliced

½  cup carrots, washed and shredded on a box grater

1/3 cup roasted slivered almonds

1/3 cup tahini  dressing:  

Citrus Tahini Dressing

Yield: about ½ cup

2 Tablespoons tahini

2 Tablespoon orange juice, about 1/2 an orange

2 Tablespoon tamari

1 Tablespoon lemon juice - about 1/2 lemon

1 Tablespoon brown rice miso

1 Tablespoon water

1 ½ teaspoon cider vinegar

1 teaspoon toasted sesame oil

1 teaspoon honey - optional

¼ teaspoon sea salt

¼ teaspoon black pepper

1/8 teaspoon crushed red pepper flakes

 

Preparation for the Dressing

 

Mix all of the ingredients together and set aside, while you prepare your collards.

 

 

Preparation for the Salad

 

  1. Follow the photos to the left with detailed instructions on how to cut the collards. After that, it's easy, just combine the remaining ingredients and dress.
  2. Store uneaten portion in an airtight container in the refrigerator for up to 4 days
  3. Enjoy with lentils, grilled shrimp, or chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cutting your greens thin like this, dulls some of the bitterness by reducing the surface area. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Use this process for kale, swiss chard, mustard greens or dandelion greens

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Your Finished Plate