Eggless Basil-Pesto Collard Green Salad

Total time30 min

Prep time20 min

Cook time0 min

4.8

(28)

Massaged collard greens are one of those quiet kitchen revelations — a little salt and some firm hand-work transforms tough, bitter leaves into silky, tender ribbons that actually want to hold onto a sauce. The pesto here skips the usual pine nuts in favor of tiger nuts, which bring a subtly sweet, earthy richness and blend into a beautifully textured sauce alongside fresh basil, garlic, lemon, and warm hints of turmeric and ginger. Everything comes together in a food processor, so the whole thing is genuinely low-effort despite tasting like you put in serious work. Because the dressing is built entirely from whole plants and good olive oil, there's no need to scan labels or worry about hidden animal-derived binders — it's naturally free of eggs at every step. The brightness of the lemon and the herbal punch of the basil cut right through the earthiness of the greens, making this feel fresh and vibrant rather than heavy. A finishing scatter of parsley and an extra squeeze of lemon juice take it from weeknight simple to genuinely impressive. It holds up well in the fridge too, so it's a smart make-ahead option when you want something nourishing ready to go.

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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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