This collard green salad recipe has a Vietnamese twist with loads of lime, fish sauce, fresh mint, almonds, and grilled shrimp. The secret ingredient (crispy shallots!) is inspired by the collard green salad at Nightingale 9 in Brooklyn.
Total Time
20min
4.7
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
8
oz
Large Shrimp
, peeled
•
to taste
Sea Salt
•
1/4
cup
Coconut Oil
•
2
Shallots
, thinly sliced
•
1
bunch
Collard Greens
•
1
Lime
, juiced
•
2
Tbsp
Fish Sauce
•
1/2
cup
Fresh Mint Leaves
, torn
•
1/4
cup
Almonds
, roasted, roughly chopped
Cooking Instructions
1.
Heat a charcoal grill or grill pan over high heat. Season the Large Shrimp (8 oz) with Sea Salt (to taste). Once the grill is very hot, cook the shrimp until pink and charred on both sides, about 1 minute per side. Remove to a plate.
2.
In a medium skillet, heat the melted Coconut Oil (1/4 cup) until slightly smoking. Carefully add the Shallots (2). Fry, stirring occasionally, until browned and crispy. Season with salt.
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