Savor Culinary Services – Healthy Meals – Personal Chef Fort Worth, Texas – Dietary Restrictions

Collard Greens, Potato and Chickpea Salad

Try this fresh collard greens salad served with a Lemon Vinaigrette.

INGREDIENTS

Kosher salt

1 pound fingerling potatoes, scrubbed well

1 bunch collard greens (about 1 pound)

5 pitted oil-cured black olives, coarsely chopped

1 teaspoon cumin seed

1/2 teaspoon caraway seed

1/4 to 1/2 teaspoon crushed red pepper flakes

1 clove garlic

1 tablespoon plus 1 teaspoon lemon juice

1/2 teaspoon plus 1/4 teaspoon fine sea salt

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 cup cooked or canned, no-salt-added chickpeas

1/3 cup packed cilantro leaves

Freshly cracked black pepper

DIRECTIONS

Bring a medium pot of water to a boil over medium-high heat. Add a generous pinch of the kosher salt, then add the potatoes. Reduce the heat to medium; cook uncovered just until the potatoes can be easily pierced with the sharp tip of a knife, about 15 minutes. Drain and cool.

Cut the ribs from the collards by slicing along both sides of the stalk from the top of the leaf to the stem end; discard or reserve the ribs for another use. Stack the halved leaves and cut them into thin ribbons. Rinse in a bowl of cool water, spin dry and transfer to a medium bowl. Add the chopped olives.

Heat a small skillet over medium-low heat. Add the cumin and caraway seeds; cook for about 3 minutes, until lightly toasted and fragrant. Let cool for 5 minutes, then grind to a coarse powder using a mortar and pestle. Transfer to a small bowl and add the crushed red pepper flakes (to taste).

Use the same mortar and pestle to reduce the garlic to a paste. Add the lemon juice and the 1/2 teaspoon of sea salt; mix until the salt has dissolved. Transfer to a bowl; slowly whisk in the oil to form an emulsified dressing.

Once the potatoes are cool, cut them into bite-size chunks. Add to the bowl, along with the drained chickpeas.

Add 1 tablespoon plus 2 teaspoons of the dressing to the bowl of collards and olives; use your hands to toss gently until well incorporated. Pour the remaining dressing over the potatoes and chickpeas, along with the remaining 1/4 teaspoon of sea salt. Use a spatula to fold it in until well coated.

To serve, scatter the potatoes and chickpeas over the bottom of each plate. Mound the collard-olive mixture on the top, and garnish with cilantro leaves. Season lightly with the black pepper. Serve right away.

Recipe courtesy of the Washington Post.

http://www.washingtonpost.com/pb/recipes/collard-green-potato-and-chickpea-salad-spiced-lemon-dressing/14369/

 

 817.277.3031   

Serving Fort Worth, Arlington, Mansfield, Keller, Colleyville, Southlake, Dallas and surrounding areas

PRIVACY POLICY

Texas Chefs Associationuspca American Culinary Federation Logo  WCR Logo