Method
Thanks to CSA member Peggy for sharing this recipe! Her note: “I have a feeling that many people may not know what to do with their collard greens. I wanted to share this recipe, which I have been making whenever I receive them. Enjoy! ”
- 1
Prepare the collard greens by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.
- 2
Preheat oven to 425F. Drain and dry the garbanzo beans, and then toss them with a tablespoon of olive oil and a dash of salt. Spread them on a baking sheet and roast in preheated oven for about 20 minutes. Remove from oven. Once they have cooled, add them to the greens.
- 3
In a mini-food processor or blender, combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Top with chopped peanuts. Extra dressing is good on meat or other vegetables.
From the farm's kitchen
View the original recipe