Brazilian Collard Greens, Orange, and Brazil Nut Salad

Instructions

1. 1

   Wash the collard greens under cold running water and pat them dry completely. Cut away the hard main stems. Stack the leaves, roll them tightly like a cigar, and slice them finely into thin ribbons. Segment the peeled sweet oranges over a small bowl to catch any released juice.

2. 2

   Place a small dry skillet over medium heat. Add the whole Brazil nuts and dry-toast for 4 to 5 minutes, shaking the pan regularly until fragrant and lightly browned. Transfer immediately to a cutting board to cool, then coarsely chop.

3. 3

   In a small bowl, combine the minced garlic, the reserved squeezed orange juice, fresh lime juice, extra-virgin olive oil, salt, and black pepper. Whisk vigorously with a small whisk until fully emulsified into a smooth dressing.

4. 4

   Place the shredded collard greens into a large mixing bowl and pour half of the citrus dressing over them. Using clean hands, gently massage the leaves for about 1 to 2 minutes until they turn dark green and soften slightly.

5. 5

   Add the prepared orange segments and half of the chopped toasted Brazil nuts to the bowl. Pour in the remaining dressing and toss gently with salad tongs so the fruit segments stay whole.

6. 6

   Transfer the salad into a wide serving bowl or platter. Top with the remaining crunchy Brazil nuts and serve immediately at room temperature as a refreshing midday meal.

Serve with

Sauce

Brazilian Green Herb Dip (Molho Verde)

Brazilian · 15 min