Collard Greens, Orange & Cucumber Salad + Tangelo Dressing

Chef Keith Rhodes from Wilmington shares this delicious Southern salad recipe.

collards

Salad:

  • 1 bunch collards
  • 1 orange
  • 1 cucumber
  • ¼ cup pecans
  • 1 tbsp butter
  • sea salt

Clean collards by blanching leaves in hot water. Remove from hot water and shock in cold water. Then pat collards dry. Chiffonade collards.

Peel orange and cut into rounds. Peel cucumber & slice into rounds. Pan roast 1/4 cup of pecans in 1 tbsp of butter until toasty (5-10 min on med heat). Then sprinkle with sea salt.

Tangelo Dressing:

  • ½ cup of sliced sweet onions
  • ½ tbsp minced fresh thyme
  • ½ cup rice wine vinegar
  • ¼ cup tangelo honey
  • salt and pepper to taste
  • 1 cup of olive oil

Add all ingredients to food processor except for oil. Mix for 30 seconds, then add oil until emulsified.

The recipe appears courtesy of Chef Keith Rhodes from Wilmington. Watch video of him talking about his favorite foods and the growing food scene in Wilmington.

Good Food Newsletter

Enjoy our recipes and food stories? Sign up for our monthly Good Food email newsletter.





This entry was posted in Recipes. Bookmark the permalink.

Leave a Comment:

Comments are moderated and once approved will appear in the space above. Your name will appear as you provide it in the block below. Your email address will not appear or be shared. Required fields are marked *.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>