Collard Greens Salad With Fried Plantain and Sumac

Name: Collard Greens Salad With Fried Plantain and Sumac
Ingredients: 1 cup 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; Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

4.6

(5)

www.bonappetit.com

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Servings: 4

Cost: $9.52 /serving

Author : Ashleigh Shanti

recipes collard greens oil

Collard Greens Salad With Fried Plantain and Sumac

Instructions

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Step 1

Heat vegetable oil in a small skillet, preferably cast iron, over medium-high. Cook plantain, stirring often and reducing heat if needed, until light golden, about 2 minutes. Transfer to paper towels to drain. Let cool 10 minutes. Reserve skillet.

Step 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.

Step 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.

Step 4

To serve, toss plantain and blueberries into salad. Divide among bowls and top with fennel fronds.

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