Chiffonade of Collard Greens & Baby Spinach
Black-Eyed Peas, Carrot, Serrano Chile, Hard Boiled Egg, Cilantro
The girl who hails from Chicago and has lived in LA for decades is obsessed with collard greens. Last week’s Southern Greens Pasta, this vibrant salad, and a collard greens panini sandwich yet to share… Here collards are served fresh and raw along with baby spinach, the two greens’ textures complement each other. This salad, featuring a classic pairing of the greens with black-eyed peas and peanuts, was inspired by one published in Sauver. Smoked paprika and spicy chiles add a kick, carrot ribbons and eggs add contrast, flavor, and color. Serve this vivacious composed salad with a side of cornbread.
Spicy Collards & Spinach Salad, Black-Eyed Peas, Peanut Vinaigrette Recipe
- 1/4 c. roasted peanuts, chopped
- 1/4 c. grapeseed oil
- 1/2 t. smoked paprika
- 2 T. apple cider vinegar
- 1 garlic clove, minced
- 1 small shallot minced
- salt and pepper to taste
Whisk all ingredients together then season with salt and pepper.
Roll cleaned, de-veined collard greens into a “cigar.”
With a sharp knife, slice the “cigar” into thin wheels.
Toss the greens with peanut vinaigrette. Mound greens mixture on a platter. Top with thinly sliced serrano pepper, black-eyed peas, carrot ribbons, and chopped peanuts. Drizzle a bit more dressing over the top. Garnish with hard boiled egg quarters and cilantro.