SHREDDED COLLARD GREEN SALAD WITH ROASTED SWEET POTATOES AND CASHEWS
INGREDIENTS
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2 lb. sweet potatoes, peeled and cut crosswise into 1⁄2-inch-thick slices
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1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil
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1 tbsp. cumin seeds
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1 tbsp. thyme leaves
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2 cloves garlic
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Kosher salt and freshly ground black pepper
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2 tbsp. fresh lime juice
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1 tsp. minced ginger
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1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
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2 oz. goat cheese, crumbled
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1⁄4 cup roasted, unsalted cashews, roughly chopped
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