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I stopped dead in my tracks when a recipe popped up in my NYT cooking email for a kale salad with coconut, tomatoes and miso dressing. I was completely intrigued and luckily had everything on hand.  However, I’m a little tired of kale salads and wanted to utilize collard greens (which our CSA members are getting this week). This was such a lovely and unique salad and I love serving my collard greens this way. The tomatoes melt in your mouth, the coconut brings a sweet warmth to the dish, and the dressing is delicious. This dressing is thicker than most dressing I make and is best drizzled over the salad after it’s plated. I think you’ll find many uses for this dressing too. It’s really versatile and I can imagine it being used as sauce for dipping meat, roasted veggies or even crackers. If you are in a salad rut and need something new and interesting, this is the recipe for you!

I hope you all give this a whirl. It’s a great excuse to grab a big bunch of collard greens at your local farmers market this weekend!