It’s nearly spring and time to welcome local, young greens back to our farmers’ markets! I look forward to the changing of the seasons as it brings new varieties of produce into our markets and onto our plates.
Soon after purchasing these tender, baby collard greens at my farmers market, I was talking with my Brazilian friend, Noemia, who inspired this salad. Noemia is from Goiânia, the capitol city of Goiás located in the center of Brazil. Over the years she’s described tantalizing homestyle Brazilian dishes she prepares here; as well as those her mother still prepares in Goiânia.
If you are familiar with feijoada, the Brazilian stew of beans with beef and pork, you will know cooked collards are often served with it. Traditional Brazilian collard greens only receive a short sauté and are served still bright green with a crunchy texture. Sliced oranges are served alongside.
Note: If you cannot find tender collards, it would be better to substitute easier-to-find-tender kale of any variety you like. Large collards will be too tough (leathery) for most to enjoy.
Brazilian Collard Greens Salad
Makes about 4 cups
INGREDIENTS
- 2 bunches fresh collard greens, tender and young leaves are ideal
- 1 navel orange
- 1 avocado, peeled, seed removed, and sliced
- 1/ 4 cup shallot, thinly sliced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Salt and Pepper to taste
INSTRUCTIONS
Prepare the dressing: In a small bowl, whisk together the honey, lemon juice, olive oil, salt and pepper. Add the sliced shallots to marinate whilst you prepare the salad ingredients.
Wash the collard greens and remove any of the tough stem running down the center of the leaf. In small batches you can easily handle (about 6 leaves), stack leaves aligning the stem ends on atop each other and roll the leaves lengthwise into a log shape. Slice crosswise into 1/ 8-inch thin strips. This technique makes for easy handling and results in thin, even slices. (aka the “chiffonade” slicing technique). Place sliced collards in a large salad bowl and set aside.
Remove the rind of the orange: Slice off the ends of the orange so it sits firmly on the chopping board. With a sharp, thin bladed knife, begin slicing away the rind top-to-bottom. Try to remove all the membrane and not cut too deeply into the fruit. Once all the rind and membrane have been sliced away, lay the orange on its side and cut crosswise into 1/ 4-inch slices. This makes a neat presentation. If it’s too much knife work to suit you, simply peel the orange and slice it crosswise. Some membrane will remain, but it’s no big deal.
Toss collard greens, the marinated shallots and some of the dressing, adding more dressing to taste. Add the orange slices and sliced avocado. Gently mix to distribute the ingredients evenly, then serve.
