Collard and Fennel Salad with Crispy Plantain

Active Time:
25 mins
Total Time:
35 mins


  • 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

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  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.

  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.

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

  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.

  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.