In Season: Collard Greens | culture: the word on cheese

Ingredients

• SPICED SWEET POTATOES:
• 2 sweet potatoes (1½ to 2 pounds total, cut into ½-inch cubes)
• 2 teaspoons Ethiopian berbere spice
• 1½ teaspoons kosher salt
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
•  
• LEMON-TAHINI DRESSING:
• ¼ cup tahini
• 1 lemon (zested and juiced)
• 1 tablespoon white wine vinegar
• 1 teaspoon kosher salt (plus more to taste)
• ¾ cup olive oil
• ASSEMBLY:
• 1 bunch collard greens (stems removed and leaves cut into ½-inch ribbons (about 6 cups total))
• Kosher salt (to taste)
• ½ large watermelon radish (thinly sliced)
• ¼ cup crumbled fresh chèvre
• ¼ cup roasted (unsalted peanuts, roughly chopped)