Pork Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both earthy and surprisingly bright. The technique of salting and working the collard ribbons by hand is the real secret here — it transforms what can be a tough, bitter leaf into something tender and silky without any cooking required. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtly sweet, nutty flavor that pairs beautifully with fresh basil, lemon, and warm spices like turmeric and ginger. Every ingredient in this bowl is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved. The whole thing comes together in a food processor, making it an approachable dish even on a busy weeknight. It holds up well in the fridge, which means leftovers the next day are just as satisfying — arguably even better once the greens have had more time to soak up that punchy pesto.
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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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