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
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.
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.
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