Name: Collard Green Salad with Cashews and Lime
Yield: 4 Servings
Ingredients: 1 cup unsalted, roasted cashews, divided; 4 tablespoons finely grated Pecorino, divided, plus shaved for serving; Kosher salt and freshly ground black pepper; 1 anchovy fillet packed in oil, drained, finely chopped; ¼ cup olive oil; 2 tablespoons fresh lime juice; 1 teaspoon pink peppercorns, crushed, plus more for serving; ½ bunch collard greens, ribs and stems removed, leaves coarsely torn

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Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Recipe notes