Pecan Free Basil-Pesto Collard Green Salad
Massaged collard greens dressed in a vibrant, herb-forward pesto make for a salad that feels both bold and surprisingly refreshing. The massage step is the real secret here — working salt into the raw ribbons for a couple of minutes breaks them down into something tender and silky, nothing like the tough, bitter leaves you might expect. The pesto comes together in a food processor using fresh basil, garlic, olive oil, lemon juice, and tiger nuts as the base, giving it a creamy, nutty body without any tree nuts that commonly show up in traditional versions. A whisper of turmeric and ginger adds a warm, earthy undertone that makes the whole thing feel a little unexpected in the best way. It's the kind of dish that works as a light lunch on its own or as a stunning side that holds up well in the fridge, actually improving as the greens continue to soften overnight. A final squeeze of lemon and a handful of fresh parsley brighten everything up right before serving.
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Learn more →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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