Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter.
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Cooking tools:
- Cooling rack
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
Ingredients
- 2 lb. sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
- 1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil
- 1 tbsp. cumin seeds
- 1 tbsp. thyme leaves
- 2 cloves garlic
- Kosher salt
- freshly ground black pepper
- 2 tbsp. fresh lime juice
- 1 tsp. minced ginger
- 1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
- 2 oz. goat cheese, crumbled
- 1⁄4 cup roasted, unsalted cashews, roughly chopped
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