Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews Recipe | SAVEUR

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Sweet Potato Collard Green Salad, Senegalese Thanksgiving

The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe for Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews »

Ryan Liebe

The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. West Africans cook virtually every dish they make with red palm oil, which is made from crushing the fruit of the palm, unlike palm kernel oil, which is derived from the fruit's seeds. Organic, fair-trade brands are available at Amazon, Whole Foods, and from West African specialty grocers.

Featured in: A Brooklyn Thanksgiving with the Flavors of Senegal

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter.
serves 6-8
1 hour

Ingredients

2 lb. sweet potatoes, peeled and cut crosswise into 12-inch-thick slices
14 cup plus 2 tbsp. red palm oil or vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
14 cup roasted, unsalted cashews, roughly chopped

Instructions

Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 14 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.

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