– courtesy Whole Foods Market
Spanish-Style Collard Greens
2 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
½ tsp Dijon mustard
¼ tsp crushed red chile flakes
¼ tsp fine sea salt
â…“ cup dried currants
1 bunch collard greens (about ½ pound), ribs removed, leaves very thinly sliced
2 oz Manchego cheese, thinly shaved with a vegetable peeler
WHISK together oil, vinegar, mustard, chile flakes and salt in a large bowl.
ADD currants, toss well and set aside to let plump for 10 minutes.
ADD collard greens and cheese, and toss to combine.