collard greens with spicy ginger dressing and seed brittle
Prep time
Total time
You can use either kale or collard greens in this recipe, as they are interchangeable. This salad is the perfect mix of spicy, sweet and tart.
Recipe type: salad
Serves: 4
  • for the salad:
  • 1 bunch collard greens or lacinato kale, de-stemmed and thinly sliced - click here to see how to de-stem and thinly slice kale - de-stemming and slicing collard greens is the same as kale
  • 2 tablespoons apple cider vinegar
  • 1½ teaspoons finely grated peeled fresh ginger
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon fine kosher or sea salt
  • for the spicy seed brittle:
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon raw pumpkin seeds
  • 1 tablespoon raw sesame seeds
  • 2 teaspoons honey
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon water
  1. Let's begin by toasting up the seed brittle. In a small bowl whisk together the 2 teaspoons honey, ¼ teaspoon red pepper flakes and 1 tablespoon water until well combined.
  2. Toast the sunflower, pumpkin and sesame seeds in a dry skillet over medium heat, tossing until the sesame seeds are lightly browned, about 3 minutes.
  3. Add the the honey mixture to the toasted seeds, stirring, until the seeds clump and stick together, about 3 minutes.
  4. Using a spatula, scrape the seed mixture onto some parchment paper to cool for a bit.
  5. I usually wash, de-stem and store my greens when I get home from the grocery store, because it saves me time and another step when it comes to making up a salad. You can check out my post on how-to keep kale and other greens fresh if you're interested in saving that extra step as well.
  6. If you haven't washed, de-stemmed and thinly sliced your greens, now is the time to do that. Check out my post on how to de-stem and thinly slice kale. By the way, de-stemming and thinly slicing collard greens is the same as kale.
  7. When your greens are sliced thin and ready to go, it's time to make the dressing.
  8. The only part of the dressing that takes some time is peeling and grating the ginger. You can use the back of a spoon to peel ginger, just scrape the back of the spoon against the ginger to peel off the skin.
  9. Then grate the ginger using a microplane grater. It will take some time and a bit of ginger to get the 1½ teaspoons, but it's worth it!
  10. Get out a small bowl and whisk together the 2 tablespoons apple cider vinegar, 1½ teaspoons grated ginger, ¼ teaspoon red pepper flakes and the 1 teaspoon honey.
  11. Whisk in the 1 teaspoon of toasted sesame oil and the 3 tablespoons olive oil until the dressing is well combined.
  12. Now it's time to massage the collard greens and/or kale. Add the dressing to the greens and then massage the greens. Massage it well so that all of the greens absorbs the dressing. When I say, massage your greens, I literally mean, get your hands in there and massage it. When you massage collard greens and kale, not only does it absorb the dressing, but it also breaks down the collard greens/kale almost like when it’s cooked, and takes away any bitter flavor. The greens will darken in color, reduce down in size and become glossy.
  13. Serve up the salad and top it with the spicy seed mixture! The spicy seed mixture really enhances the salad and adds a bit of sweet crunchy flair to the salad. Be sure to break up the seed brittle into tiny pieces when you top it on your salad.
  14. Note: I would only add the spicy seed mixture to the salad if you're going to eat it right away. If you're going store the salad, then reserve the seed mixture to the side, as it will get soggy sitting in the massaged greens.
Recipe by Marin Mama Cooks at