Rye Free Basil-Pesto Collard Green Salad

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Basil-Pesto Collard Green Salad

Massaged collard greens are one of those underrated moves that completely transforms a raw leaf into something silky, tender, and genuinely craveable. The salt-and-massage technique breaks down the tough fibers so the ribbons soak up every bit of the vibrant pesto you're about to make. Speaking of that pesto — it's blended with tiger nuts instead of the more common pine nuts or cashews, which gives it a subtly earthy, slightly sweet backbone that pairs beautifully with bright basil and a hit of lemon. A pinch of turmeric and ginger round things out with just enough warmth to make the flavor feel layered and interesting rather than one-note. For anyone navigating grain sensitivities, this salad is a genuinely satisfying option because every single ingredient is naturally free of rye and other grains — no swaps needed, no label-checking required. It comes together in a food processor with minimal fuss, and the whole thing can be made ahead and refrigerated, making it an easy win for meal prep or a dinner party starter. Finish it with a squeeze of lemon and a handful of fresh parsley, and you've got a salad that looks and tastes like you put in way more effort than you actually did.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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