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Bon Appétit

Collard Greens Salad With Fried Plantain and Sumac

4.5

(6)

Image may contain Food Seasoning Plant Dill Dish and Meal
Photo by Emma Fishman

Collard greens aren’t just for braising; use them in this anytime-of-day salad, thinly sliced and tossed with a sweet and tangy dressing. This recipe is from chef Ashleigh Shanti at Benne on Eagle in Asheville, NC.

Recipe information

  • Yield

    4 servings

Ingredients

1

cup vegetable oil

1

ripe plantain, peeled, sliced ¼" thick

¼

cup extra-virgin olive oil

3

Tbsp. sherry vinegar or red wine vinegar

2

Tbsp. fresh lime juice

2

Tbsp. sumac

1

Tbsp. Dijon mustard

1

Tbsp. mild-flavored (light) molasses

1

bunch collard greens, ribs and stems removed, leaves thinly sliced

1

fennel bulb, fronds reserved, bulb thinly sliced

1

large shallot, thinly sliced

1

cup blueberries or other seasonal fruit

Ingredient Info: 

Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Preparation

  1. Step 1

    Heat vegetable oil in a small skillet, preferably cast iron, over medium-high. Cook plantain, stirring often and reducing heat if needed, until light golden, about 2 minutes. Transfer to paper towels to drain. Let cool 10 minutes. Reserve skillet.

    Step 2

    Smash each plantain slice with a flat-bottomed measuring cup. Return to skillet and set over medium-high heat. Fry, stirring occasionally, until browned, about 2 minutes. Return to paper towels; season generously with salt.

    Step 3

    Meanwhile, whisk olive oil, vinegar, lime juice, sumac, mustard, and molasses in a large bowl to combine; season with salt. Add collard greens, fennel bulb, and shallot; toss to coat. Let sit until softened slightly, about 10 minutes. Taste and season with more salt if needed.

    Step 4

    To serve, toss plantain and blueberries into salad. Divide among bowls and top with fennel fronds.

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Reviews (6)

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  • Substituted fresh tart cherries for blueberries and turned out delicious. Letting the collard greens sit even longer in the vinaigrette, tenderized them even more!

    • Anonymous

    • San Francisco,CA

    • 6/2/2020

  • Cooked this last night with friends and WOW - was a big success. Couldn't get collard greens though and substituted it with an asian leaf mix which was wonderful with everything.

    • marieok

    • Berlin

    • 5/23/2020

  • This recipe was beautiful in every way. So fresh & deep in flavors without feeling overly heavy or not filling. Worked perfectly as a lunch for us and definitely kicked off a plantain obsession for my husband.

    • Anonymous

    • Ventura, CA

    • 5/15/2020

  • Super great salad. The sumac vinaigrette works perfectly with the tart blueberries and sweet nutty plantain chips. If you eat dairy, a swipe of greek yogurt on the bowl before plating makes it a fuller feeling meal, and adds some creamy richness to the collard base!

    • Carolinepartyrock

    • Indiana

    • 5/8/2020