Found in Bon Appetit (April 2015) and copied exactly from this link:
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons finely grated peeled ginger
- 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided
- 3 teaspoons honey, divided
- 3 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- Kosher salt
- 2 tablespoons raw sunflower seeds
- 1 tablespoon raw pumpkin seeds (pepitas)
- 1 tablespoon raw sesame seeds
- 1 bunch collard greens (about 10 ounces), center ribs and stems removed, leaves thinly sliced
2. Combine remaining 2 teaspoons honey, remaining 1/2 teaspoon Aleppo pepper, and 1 tablespoon water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
3. Toss greens and 2 teaspoons dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.
Dish history: We over-wintered our collards so started eating this fresh salad in late March.... also tastes great with kale. The key is massaging the greens in the dressing to tenderize them.