Traditional recipes

Collard Greens Salad With Fried Plantain and Sumac

Collard Greens Salad With Fried Plantain and Sumac

Collard greens aren’t just for braising; use them in this anytime-of-day salad, thinly sliced and tossed with a sweet and tangy dressing. This recipe is from chef Ashleigh Shanti at Benne on Eagle in Asheville, NC.


  • 1 ripe plantain, peeled, sliced ¼" thick
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. mild-flavored (light) molasses
  • 1 bunch collard greens, ribs and stems removed, leaves thinly sliced
  • 1 fennel bulb, fronds reserved, bulb thinly sliced
  • 1 large shallot, thinly sliced
  • 1 cup blueberries or other seasonal fruit

Ingredient Info:

  • Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Recipe Preparation

  • Heat vegetable oil in a small skillet, preferably cast iron, over medium-high. Cook plantain, stirring often and reducing heat if needed, until light golden, about 2 minutes. Transfer to paper towels to drain. Let cool 10 minutes. Reserve skillet.

  • Smash each plantain slice with a flat-bottomed measuring cup. Return to skillet and set over medium-high heat. Fry, stirring occasionally, until browned, about 2 minutes. Return to paper towels; season generously with salt.

  • Meanwhile, whisk olive oil, vinegar, lime juice, sumac, mustard, and molasses in a large bowl to combine; season with salt. Add collard greens, fennel bulb, and shallot; toss to coat. Let sit until softened slightly, about 10 minutes. Taste and season with more salt if needed.

  • To serve, toss plantain and blueberries into salad. Divide among bowls and top with fennel fronds.

Recipe by Ashleigh Shanti, Benne on Eagle in Asheville, NCReviews SectionSubstituted fresh tart cherries for blueberries and turned out delicious. Letting the collard greens sit even longer in the vinaigrette, tenderized them even more!AnonymousSan Francisco,CA 06/01/20Cooked this last night with friends and WOW - was a big success.Couldn't get collard greens though and substituted it with an asian leaf mix which was wonderful with everything.This recipe was beautiful in every way. So fresh & deep in flavors without feeling overly heavy or not filling. Worked perfectly as a lunch for us and definitely kicked off a plantain obsession for my husband.AnonymousVentura, CA05/15/20Super great salad. The sumac vinaigrette works perfectly with the tart blueberries and sweet nutty plantain chips. If you eat dairy, a swipe of greek yogurt on the bowl before plating makes it a fuller feeling meal, and adds some creamy richness to the collard base!CarolinepartyrockIndiana05/08/20

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Onion Soup with Collard Greens

The end of our street.
not plowed till 10am the next day
After a 2.5 hr drive home, which usually takes 30 mins, and cleaning out the driveway, I needed some substantial comfort food. But I'll admit I was too tired, lazy, and hungry to make anything that was going to take more than 30 minutes to cook.

Simple, Satisfying and Healthy!

Here's my recipe for Onion Soup with Collard Greens:

1 cup Collard Greens
4 cups Vegetable Broth
1 Tblsp. Butter or Olive Oil
2 Bay leaves
1/4 tsp Black Pepper
Salt To Taste


1. Wash and Prep your veggies. Wash your Greens remove the thick center vein and tear the leaves into larger than bite-sized pieces. Cut Onions into half moon rings.

2. Heat up the butter or olive oil in a stockpot. Add onions and cook till translucent.

3. Add the Collard Greens and cook for 2-3 minutes till they turn vivid green.

4. Next add the vegetable broth and bay leaves. Simmer uncovered on low for 10-15 minutes.

Collard Greens Salad With Fried Plantain and Sumac - Recipes

Unlike Bananas which are enjoyed as-is ripe and sweet, Plantains are best for cooking when raw/unripe and firm. I grew up with a variety of bananas and plantains, some of which still stir happy memories - like ripe Rasthali and Nendran - and thanks to my mom, we had quite an array of dishes made with green plantains - mezhukuvaratti, podimaas, varuval and so on during my childhood which established a liking for this vegetable/fruit.

For this recipe, it is best for the plantains to be firm but almost ripe, not too raw and green, else it doesn't cook through well before the outside is crisped. To adjust for this, I par-cook the plantain wedges in the microwave, then pan-fry.

The flavoring spices can be varied - sometimes I prefer simple salt and chili powder, or black pepper sometimes, smoked paprika, cumin, coriander can even toss it around with some brown sugar and pan-fry to caramelize for a mildly sweet snack.

Plantain chips are just deep fried in canola oil and sprinkled with salt.

2 plantains, cut into wedges or rounds
salt and spices as needed
a few teaspoons of oil for pan-frying


  1. Heat 1-inch oil in a large cast-iron skillet over medium. Working in batches, add the plantains and cook until lightly golden, 3 to 4 minutes. Using a slotted spoon, transfer to a cutting board and lightly smash, then fry again until golden and crispy, 1 to 2 minutes more. Transfer to a paper-towel lined plate and season with salt.
  2. Meanwhile, in a medium bowl, whisk together the vinegar, sumac, mustard, molasses, and juice from 1 lime. Add in the peaches and shallots and toss to combine, then stir in the collards and fennel. Season with salt and pepper and add in the plantains, crispy peas, and sprouted peas. Zest the remaining lime over the top and serve.

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Fried Green Tomatoes

Do you remember your first time? Okay get your head out of the gutter, I’m talking about the first time you ate something that totally rocked your world? Well for me it was the first time I tried a fried green tomato and I still remember the experience vividly. I had recently made the move from New England to the south and was living down the road from Marietta Square where on the weekends the Marietta Square Farmer’s Market was held. I loved to wander up there to pick up fresh veggies, baked goods and other treats. On one of my very first visits there was a vendor selling tomatoes and in his stall he was cooking up samples of fried green tomatoes. They smelled absolutely wonderful but when he told me what they were, I honestly turned my nose up at them…but the smell…well I just had to take a taste and WOW, they were absolutely magical. How is it that Southerners have been eating and enjoying Fried Green Tomatoes forever but us Northerners seemed to know nothing about them? Is the secret of Fried Green Tomatoes kept from us Northerners as a way to one-up us after the whole North vs. South conflict? Well no matter the reason, since that fateful day this former Northerner has delighted in eating Fried Green Tomatoes, usually at my favorite little lunch spot in the form of their Fried Green Tomato Sandwich.

Now though, thanks to Amanda’s blog Dancing Veggies my Secret Recipe Club assignment this month, I have a super awesome recipe for fried green tomatoes. I enjoyed reading through Amanda’s blog, trying to figure out songs based on the lyrics she uses as blog titles and of course reading her recipes. Amanda’s recipes were mostly vegetarian and I found them inviting as they were simple to make and used everyday ingredients. While I realized that I really stank at figuring out most of the songs, I found that I was really good at wanting to try many of her recipes including her Zucchini Parmesan Crisps, Slow Cooker Coconut Curry and Slow Cooker Eggplant Korma but as soon as I saw her fried green tomato recipe it was all over, I knew what I’d be making…Plus I had a garden which was overflowing with tomatoes, red & green…how perfect was that!

The Fried Green Tomatoes I made were absolutely delightful and brought back wonderful memories of that first one I tried years ago at the Farmer’s Market. The crunchy coating on the tomato was a bit gritty from the cornmeal and was a wonderful contrast to the tomato itself which was smooth and al dente and provided the perfect resistance to the bite though it had been cooked through. The flavor of the tomato was delicate and just a tad tart which worked beautifully with the slight little kick and heat from the cayenne in the coating. I’ll admit it, the first time I made these tomatoes I ate almost all of them myself and it wasn’t that no one else wanted or liked them but it was because I didn’t want to share. In the end, over the course of the month since I first received my assignment, I made three batches of Fried Green Tomatoes so that others could enjoy them too. Me, I adore Fried Green Tomatoes, I could eat Fried Green Tomatoes daily for the rest of my life and I also found that I love Fried Green Tomatoes however they are served, hot, room temperature and even cold from the fridge, anyway you slice the green tomato I’m addicted. If there’s a support group for my Fried Green Tomato addiction I don’t want to know. So happy that I moved to the South, not only did I get away from snow in the winter but I also found a new love, Fried Green Tomatoes …total YUM!!

  • 6 large green tomatoes, sliced 1/2 in thick
  • 2 eggs
  • 1/2 cup buttermilk (I prepare from powered as I don’t keep fresh buttermilk in the house and this always works wonderfully)
  • 3/4 cup corn meal
  • 1/3 cup flour
  • 1 1/2 tsp. cayenne powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground pepper or oil of your choice

In a large cast iron skillet heat about 1/4-inch of oil over medium high heat.

In a wide shallow bowl whisk together the eggs & buttermilk. In a separate dish combine the corn meal, flour, cayenne, salt & pepper. One at a time dip the tomato slices in the egg mixture then lay in the corn meal mixture and cover the tomato completely with the coating..

Once the oil is hot, add the coated tomatoes to the hot oil being sure not over crowd the pan. Cook the tomatoes until golden brown on both sides, trying to only turn one time once the bottom side is cooked and golden. Remove from the oil allowing all the excess oil to drain back into the pan and then place the tomato slices on a wire cooling rack which is covered with a paper towels. Season with salt. Serve hot, warm or cold, any way you eat them they are delicious!

May 2020, Recipes to Transport You

38 - 1. Always Brake for Smash Burgers, text by Bryan Fountain
38 - 2. But Don’t Forget Your Veggies, text and recipe by Sohla El-Waylly
38 - 3. Earn Your Shotgun seat, text by Sasha Levine
40 - 4. Plan Your Route Around - What Else? - Food, text by Amanda Shapiro
40 - 5. Download These Podcasts Maintain Your Sanity, text by Emma Wartzman
42 - 6. Pack Your Cooler Like Brad Leone, text by Brad Leone
42 - 7. Empanadas Are Worth the U-Turn, text by Hilary Cadigan
44 - 8. Bake Ahead- and Thank Yourself Later, text and recipe by Sohla El-Waylly
45 - 9. And Always Say Yes to More Pastries, text by Mackenzie Fegan
45 - 10. Hoard Napkins Like You Mean It, text by Elyse Inamine
46 - 11. Stop for Seafood on the Savannah Highway, text by Hilary Cadigan
46 - 12. Kid-Proof Your Trip, text by Chris Morocco
46 - 13. Embrace the Bathroom Break, text by Alex Beggs
52 - 14. Eat Only the Best Gas Station Snacks, text by Alex Delany

51 - In a Prius on the Edge of Sanity, text by Hilary Cadigan

96 - 1. Vista Brewing, an Actual Farmhouse Brewery, text by Alex Delany
97 - 2. Big-Time Beer and Wine at Small-Town Lorne, text by Alex Delany
97 - 3. A few Glasses of Activism at Rebel Rebel, text by Emily Schultz
97 - 4. The Bar at Peoples Does the European Thing Right, text by Alex Delany
98 - 5. The Wine Menu at Sardine Head Will Never Let You Down, text by Christina Chaey
98 - 6. The New-School Beer Hall Is Here, and It Has a Name: Fadensønnen, text by Alex Delany
98 - 7. The Cool Kids Drink Wine and Cider at CO Cellars, text by Marissa A. Ross
99 - 8. Did is America’s Most Fun, Most Inclusive Wine Bar, text by Alex Delany
99 - 9. Brewery Bhavana is America’s Most Beautiful Taproom, text by Alex Delany
99 - 10. Las Palmas, the SoCal Spot for Beer Nerds and Skate Rats Alike, text by Marissa A. Ross

101 - The Spice of Life (Is Spice), text by Sarah Jampel
108 - Questionable Etiquette: Is It Ever Okay… to Answer the Door in a Bathrobe?, text by Alex Beggs

Ethnic/Cultural Info

Mention of arugula can be found in several religious texts, in 2 Kings in the Bible it is referred to as oroth and in Jewish texts such as the Mishna and Talmud that date back to the first through fifth century AD. Arugula is noted for its use as both a food and medicine. In ancient Rome and Egypt consumption of arugula leaves and seeds were associated with aphrodisiac properties. In India the leaves of arugula are not commonly used however the seeds of the plant are pressed to produce oil known as taramira that is used for medicinal and cosmetic purposes.

Dry Fried Eggplant

    for frying
  • 1/2 cup tapioca flour , to taste
  • 1 tsp. ground Szechuan peppercorns (dried prickly ash)
  • 1 tsp. hot paprika
  • 1 1/2 lbs. Chinese eggplant, stem removed and cut lengthwise into 2-3 inch-long “steak” fries
  • 1/2 bunch cilantro leaves, chopped
  • 1 tsp. Szechuan peppercorns, flakes

1 comment:

I'm a big fan of eggplant. This sounds delish!

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Starchy Vegetables

There are vegetables that you want to eat sparingly for a low carb diet. Vegetables high in starch equal high in carbs, since starch is actually a carbohydrate.

Avoid the following: potatoes, peas, beans, yams, and legumes. These contain between 10 and 40 grams of carbohydrates per 1/2 cup serving.

Sugar is the next thing you’d like to avoid. Yes, sugar! Surprisingly, vegetables contain natural sugars. Sugars are also carbohydrates! The sweeter the vegetable, the more carbs it has.

Carrots, certain squash, onions, and some peppers are high in sugar. Incorporate them in small quantities.

Vegetables high in carbs can be consumed on a low carb keto diet. However, they should only be eaten in moderation.

So you may be wondering what fits best for your diet? The list below provides the net carbs for a 1 cup amount of each vegetable. Serving sizes do vary. A typical serving of vegetables is about a half cup.

Cooking with Kishore

A blog dedicated to those who've contributed to the culinary cacophony that resonates from our multicultural kitchen.


Simple Menu Ideas for your Summer BBQ's

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Crispy Okra Salad w/ Shrimp

We've had a lot of okra this summer. Between what we grew in our backyard and the generous offerings from work (Perks of working in Plant Bio! :))

Okra, also known as Ladies' finger or Bhindi, is a member of the mallow family and is related to those beautiful tropical Hibiscus flowers. It is most often associated State -side with the South, Louisiana and Gumbo a reflection of the area's African, and French culinary influences. They are high in fiber, vitamin C, and is also a good source of calcium and potassium.

For most people Okra is slimy and unpleasant, but just like any other vegetable you need to learn how to cook with it before you can enjoy it. This thin sliced salad gives a different take on Okra, quickly frying it to make it crispy and crunchy, but retaining its unique flavor. Thinly sliced crisp red onions, bright red peppers, and sweet carrots are mixed with fresh cilantro, tangy lime juice, and homemade Cajun spice mix, then topped with crispy fried okra. It's a great light and tangy salad. Adding cooked shrimp to the mix makes it more of a fusion meal, or as I call it, Cajun ceviche.
Here is my recipe for Crispy Okra Salad:

1/2 lb Okra, sliced
1 Medium Red Onion, sliced
1 Red Pepper, sliced
1 Large Carrot, julienned
1 Bunch Cilantro, chopped
1 Lime, juiced
1 1/2 Tbsp Cajun Spice Mix
Vegetable Oil
Salt & Pepper

Optional: 1lb Shrimp, Cleaned

Prep: Wash veggies, and thinly slice them. Slice the Okra long ways. Boil Shrimp.

1. Heat Oil in a pan till medium hot. When hot, add sliced Okra a little at a time. Cook for 30s until it turns bright green and edges turn light brown, scoop out and drain on paper towels.

2. Mix Red Onions, Peppers, Carrots, and Cilantro in a bowl, add the spice mix and stir. Then add the Lime juice and stir.

Watch the video: Georgia Grown Collard Green Salad (January 2022).