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Spanish-Style Collard Greens

Serves 4
Time 20 min
This collard greens salad is dressed with sherry vinaigrette, plumped currants and shaved Manchego cheese. It’s terrific eaten right away or made a day or two in advance and chilled until ready to serve.
Special Diets:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon fine sea salt
  • 1/3 cup dried currants
  • 1 bunch collard greens (about 1/2 pound) ribs removed, leaves very thinly sliced
  • 2 ounces Manchego cheese thinly shaved with a vegetable peeler
Method

In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. Add currants, toss well and set aside to let plump for 10 minutes. Add collard greens and cheese, and toss to combine.

Alternatively, heat the vinaigrette and currants in a large skillet. Add collards to the skillet and gently wilt. Remove collards from the heat and top with cheese.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon fine sea salt
  • 1/3 cup dried currants
  • 1 bunch collard greens (about 1/2 pound) ribs removed, leaves very thinly sliced
  • 2 ounces Manchego cheese thinly shaved with a vegetable peeler