Collard Greens Salad with Crispy Garbanzo Beans and Peanut Dressing

Thanks to CSA member Peggy for sharing this recipe! Her note: “I have a feeling that many people may not know what to do with their collard greens. I wanted to share this recipe, which I have been making whenever I receive them. Enjoy!”

Salad:
1 bunch collard greens
1 large carrot, grated
1 15-oz. can garbanzo beans
¼ cup peanuts, chopped and unsalted
Olive oil and kosher salt, as needed
 
Dressing:
¼ cup peanut butter, unsalted
1 lime, juiced
1 to 2 Tb. Fish sauce (or substitute soy sauce)
1 Tb. Honey, maple syrup, or agave
2 Tb. Cilantro, chopped
2 tsp. fresh ginger, grated
1 clove garlic, minced

Prepare the collard greens by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl. 

Preheat oven to 425F. Drain and dry the garbanzo beans, and then toss them with a tablespoon of olive oil and a dash of salt. Spread them on a baking sheet and roast in preheated oven for about 20 minutes. Remove from oven. Once they have cooled, add them to the greens. 

In a mini-food processor or blender, combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Top with chopped peanuts. Extra dressing is good on meat or other vegetables.