Collard Greens Salad With Fried Plantain and Sumac

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. Sumac is one of my all-time favourite ingredients!

 

SERVES 4

Equipment needed: small frying pan, paper towels, whisk, large mixing bowl,

Total Time: 30minutes

Ingredients:

  • 1 cup of 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

Method:

  1. Heat vegetable oil in a small frying pan, preferably cast iron, over medium-high. Cook plantain, stirring often and reducing heat if needed, until lightly golden, about 2 minutes. Transfer to paper towels to drain. Let cool 10 minutes. Reserve skillet.
  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.
  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.
  4. To serve, toss plantain and blueberries into salad. Divide among bowls and top with fennel fronds.