Basil-Pesto Collard Green Salad

Total time30 min

Prep time20 min

Cook time0 min

4.8

(28)

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Ingredients

4 servings

For the salad

1 large bunch collard greens (about 10–12 leaves), stems removed
½ tsp fine sea salt, plus more to taste

For the pesto

2 cups fresh basil leaves, loosely packed
⅓ cup tiger nuts, roughly chopped
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt

For serving

1 tbsp fresh lemon juice, for finishing (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Stack the stemmed collard green leaves and roll them tightly lengthwise, then slice crosswise into thin ribbons about 1/4 inch wide. Transfer to a large mixing bowl, sprinkle with 1/2 tsp fine sea salt, and massage the ribbons firmly with both hands for 1–2 minutes until they darken, soften noticeably, and reduce in volume by about half.
2
Let the massaged collard greens rest for 10 minutes while you prepare the pesto.

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