Collard And Fennel Salad with Crispy Plantains

Active Time: 25 MINTotal Time35 MIN
Yield: Serves : 6

Crispy, creamy smashed and twice-fried plantains act as croutons in this fresh winter salad. The two-step frying process allows the unripe green plantains to evenly cook through and develop their fruity sweetness.


  • 3/4 cup grapeseed oil, divided
  • 1 medium-size unripe green plantain, cut crosswise into 1/4-inch-thick slices
  • 1 1/2 teaspoons kosher salt, divided
  • 1/3 cup sherry vinegar
  • 2 tablespoons ground sumac
  • 1 tablespoon Dijon mustard
  • 1 tablespoon molasses
  • 1/4 teaspoon black pepper
  • 1 large bunch collard greens, stemmed and thinly sliced (about 6 cups)
  • 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved and chopped to equal 1  tablespoon, for serving
  • 2 medium Pink Lady apples, unpeeled and thinly sliced
  • 2 medium shallots, halved lengthwise and thinly sliced

How to Make It

Step 1    

Heat 1/2 cup oil in a 12-inch cast-iron skillet over medium. Working in batches, fry plantain slices until light golden, 1 minute and 30 seconds to 2 minutes per side. Transfer plantain slices to a cutting board; smash to 1/8-inch thickness using bottom of a measuring cup.

Step 2    

Working in batches, return smashed plantain slices to hot oil; fry over medium until golden brown and crisp, 30 seconds to 1 minute per side. Transfer plantain slices to a baking sheet lined with paper towels.

Step 3    

Sprinkle fried plantain slices evenly with 1/2 teaspoon salt. Let cool 10 minutes.

Step 4    

Meanwhile, whisk together vinegar, sumac, mustard, molasses, pepper, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add greens; massage mixture together with your hands until collards are wilted and tender, 1 to 2 minutes. Let stand 10 minutes.

Step Step 5    

Add sliced fennel bulb, apples, and shallots to collard mixture; toss to coat. Add plantains; fold once to incorporate. Transfer to a serving platter; sprinkle with reserved chopped fennel fronds.

Make Ahead


Fried plantains may be substituted with 1 cup store-bought plantain chips (about 1 1/2 ounces). Follow recipe as directed, omitting steps 1 through 3.

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