Chef notes
Collards are full of natural antioxidants and vitamins. Plus, they are low in calories. Traditionally, collards are braised and simmered within an inch of being edible and, well, that's got to stop. The goal is to serve the greens raw so that they're thought of as something healthy and delicious, rather than something that's always combined with bacon fat and cooked down. Simply balance the natural bitterness of collard greens with a bright, sweet and spicy dressing for a delicious change.
Technique tip: Remove the stems from the collards and slice the greens very thinly. Rinse the rise to avoid a starchy salad.
Ingredients
- 1 cup forbidden rice or black pearl rice, rinsed
- 2 cups water
- 3 cups shredded collard greens
- 4 scallions, thinly sliced
- 1½ cups grape tomatoes, halved
- 1 mango, peeled, pitted and diced
- 1 cup roasted cashews
- 2 tablespoons chopped fresh Thai or other basil
- 1 teaspoon finely grated orange zest
- 1/2 teaspon kosher salt (preferably Diamond Crystal)
- freshly ground black pepper
- 1/2 cup full-fat canned coconut milk
- 1½ tablespoons fresh lime juice
- 1½ tablespoons seasoned rice vinegar
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon honey
- kosher salt (preferably Diamond Crystal) and freshly ground black pepper
Preparation
1.Combine the rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low and cook, covered, until all the water is absorbed and the rice is tender to the bite, 25 to 30 minutes. Spread the rice out on a sheet pan and set in the refrigerator to cool.
2.While the rice cools, make the dressing: In a small bowl, combine the coconut milk, lime juice, vinegar, ginger and honey, and whisk to blend. Season to taste with salt and pepper and set aside.
3.When the rice has cooled, add the collard greens, scallions, tomatoes, mango and cashews to the bowl and toss gently to combine. Add the basil, orange zest, salt and pepper to taste and toss again to mix well. Gradually add the dressing, tossing gently but thoroughly to coat the ingredients; you may not need all the dressing. Taste the salad and adjust the salt and pepper if necessary. Serve.
