Sesame Collard Green + Turnip Salad

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

Just in time for cold and flu season, nature provides us with immune-boosting, Vitamin-C-packed winter vegetables like collard greens and turnips. We love this hearty salad not only for its veggies, but also for its sesame seeds and edamame, whose protein helps support our blood sugar and energy. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 Tbs. white sesame seeds

1 Tbs. black sesame seeds

1 Tbs. grapeseed oil

2-4 medium-small Japanese turnips, sliced into ¼-inch rounds

1 bunch of collard greens (about 5 cups), tough stems removed and thinly sliced crosswise

1 1/2 tsp. toasted sesame oil

1 1/2 Tbs. rice-wine vinegar

2 tsp. pure maple syrup

1 Tbs. low-sodium tamari sauce

1/4 tsp. crushed red pepper

1 cup cooked edamame

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INSTRUCTIONS

Heat a large skillet over medium-high heat. Add the white and black sesame seeds and lightly toast until fragrant, about 3 minutes. Stir often. Remove sesame seeds from pan and set aside to cool.
In the same pan add the grapeseed oil and heat over medium-high. Add the turnips and cook until crisp-tender, about 5 minutes. Toss in the collard greens and drizzle with the sesame oil, rice-wine vinegar, maple syrup, tamari, and crushed red pepper. Toss until the collard greens are bright green and everything is evenly coated, about 3 minutes (don't overcook the collards!)
Once veggies are tender, remove from the heat and stir in the cooked edamame and toasted sesame seeds. Serve warm.

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