Name: Collard Greens Salad With Fried Plantain and Sumac
Yield: 4 servings
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.

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Photo by Emma Fishman

Collard greens aren’t just for braising; use them in this anytime-of-day salad, thinly sliced and tossed with a sweet and tangy dressing. This recipe is from chef Ashleigh Shanti at Benne on Eagle in Asheville, NC.

Recipe notes