Collard Green Salad

Our Grow friend and Market-To-Go customer Erin Elizabeth Smith developed this recipe for Collard Green Salad, featuring fall produce. Check out her website at http://www.sundresspublications.com/. Do you have a local, seasonal recipe to share? Email us!

Serves 4

4 large collard leaves
1 large garlic clove
2 tbsp good olive oil
1 tbsp sherry vinegar
4 oz ground chorizo
¼ cup roasted pumpkin seeds (pepitas)
1 tbsp cotija cheese

For the Dressing:

Mince garlic and mix with olive oil. Let stand for at least 10 minutes.
Add vinegar and whisk.

For the Salad:

Wash and dry your collard leaves. Stack them on top of one another and cut them in half length-wise. Roll the leaves into a tube and cut them into ½ inch strips. (The final version should look like ribbons).
Sauté your chorizo until cooked thoroughly. Remove from pan and let drain on a paper towel.
Add collard leaves to mixing both with salt and pepper to taste.
Whisk your dressing one more time and then add to the salad.
Toss with your hands, being sure to work the dressing into the leaves. Let the salad sit with the dressing for approximately 5 minutes before serving. This allows for the collards to soften. Portion your salads into four plates. Top with equal amounts of pepitas, chorizo, and cotija.