Dinner: Collard Greens Salad with Ginger and Spicy Seed Brittle

Recipe by /contributors/claire-saffitz When dressing hardy raw greens, it's good to be aggressive. Fortunately, we've got spicy ginger and seedy flavor bombs on hand.

This recipe includes fertility superfoods such as:

Sunflower Seeds, Sesame Seeds, Honey, Apple Cider Vinegar

Health and fertility benefits of Collard Greens Salad with Ginger and Spicy Seed Brittle

Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium. Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. One tbsp of honey has a glycemic index (GI) of 55. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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

Instructions

Whisk vinegar, ginger, 1/2 teaspoon Aleppo pepper, and 1 teaspoon honey in a large bowl. Whisk in oils; season with salt.
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.
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.

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