Sturdy collard ribbons braise low and slow with sliced garlic and a hit of red pepper flakes until they turn silky and deeply savory, with just enough water in the pan to keep everything tender without ever going mushy. The real star is the tahini sauce — bright with fresh lemon juice and loosened with a little water until it's pourable and clings to every leaf. A generous dusting of za'atar adds that signature herby, sesame-forward crunch, and a scatter of toasted sesame seeds on top brings even more texture to each bite. Lemon wedges on the side let everyone add an extra squeeze right at the table. It's a simple, plant-forward side dish that comes together in one skillet, and it's a natural fit for a vegan spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a small bowl, whisk together the tahini, lemon juice, and 1 tbsp olive oil until smooth. Add water 1 tbsp at a time, whisking until the sauce is pourable and coats the back of a spoon. Set aside.
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)