Collard Greens Salad With Fried Plantain and Sumac

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.

Ashleigh Shanti4 servings Source

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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.

Method

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.

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.

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.

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