Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing

  • Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing

    Collard Green, Potato and Chickpea Salad With Spiced Lemon Dressing Deb Lindsey/The Washington Post

Posted1/6/2015 6:01 AM

Kosher salt

1 pound fingerling potatoes, scrubbed well


1 bunch collard greens (about 1 pound)

5 pitted oil-cured black olives, coarsely chopped

1 teaspoon cumin seed

½ teaspoon caraway seed

¼-½ teaspoon crushed red pepper flakes

1 clove garlic

1 tablespoon plus 1 teaspoon lemon juice

½ teaspoon plus ¼ teaspoon fine sea salt, divided

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 cup cooked or canned, no-salt-added chickpeas

⅓ cup packed cilantro leaves, for garnish

Freshly cracked black pepper

Bring a medium pot of water to a boil over medium-high heat. Add a generous pinch of the kosher salt, then add the potatoes. Reduce the heat to medium; cook uncovered just until the potatoes can be easily pierced with the sharp tip of a knife, about 15 minutes. Drain and cool.

Cut the ribs from the collards by slicing along both sides of the stalk from the top of the leaf to the stem end; discard or reserve the ribs for another use. Stack the halved leaves and cut them into thin ribbons. Rinse in a bowl of cool water, spin dry and transfer to a medium bowl. Add the chopped olives.

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Heat a small skillet over medium-low heat. Add the cumin and caraway seeds; cook for about 3 minutes, until lightly toasted and fragrant. Let cool for 5 minutes, then grind to a coarse powder using a mortar and pestle. Transfer to a small bowl and add the crushed red pepper flakes (to taste).

Use the same mortar and pestle to reduce the garlic to a paste. Add the lemon juice and the ½ teaspoon of sea salt; mix until the salt has dissolved. Transfer to a bowl; slowly whisk in the oil to form an emulsified dressing.

Once the potatoes are cool, cut them into bite-size chunks. Add to the bowl, along with the drained chickpeas.

Add 1 tablespoon plus 2 teaspoons of the dressing to the bowl of collards and olives; use your hands to toss gently until well incorporated. Pour the remaining dressing over the potatoes and chickpeas, along with the remaining ¼ teaspoon of sea salt. Use a spatula to fold it in until well coated.

To serve: Scatter the potatoes and chickpeas over the bottom of each plate. Mound the collard-olive mixture on the top, and garnish with cilantro leaves. Season lightly with the black pepper. Serve right away.


Serves two as a main course; four as an appetizer or side dish.

Cook's notes: If your collards are not particularly tender, blanch or steam them first, just until tender, then drain them thoroughly before tossing with the dressing. The cooked potatoes and chickpeas can be dressed and refrigerated 2 days in advance; bring to room temperature before serving. The spices can be toasted and ground 3 days in advance and held in an airtight container at room temperature.

Nutrition values per serving (based on four): 240 calories, 8 g fat (1 g fat), 37 g carbohydrates, 10 g fiber, 5 g sugar, 10 g protein, 0 cholesterol, 530 mg sodium.

Emily C. Horton for The Washington Post

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