But …. if you want to eat them up right now, try this luscious salad from Bon Appetit magazine.
2 tablespoons apple cider vinegar 1 1/2 teaspoons finely grated ginger 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, divided 2 teaspoons honey, divided 3 tablespoons olive oil 1 teaspoon toasted sesame oil Salt 1 tablespoon water 2 tablespoons raw sunflower seeds 1 tablespoon raw pumpkin seeds 1 tablespoon raw sesame seeds 1 bunch collard greens, ribs removed, leaves thinly sliced
Make dressing: In a small bowl, whisk together vinegar, ginger, 1/2 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes) and 1 teaspoon honey. Whisk in olive oil and sesame oil. Season with salt. Set aside.
In another small bowl, whisk together water, remaining honey and remaining pepper.
In a small skillet, toast sunflower, pumpkin and sesame seeds just until sesame seeds are lightly browned. Add water-honey mixture and cook, stirring, until seeds stick together in small clumps. Remove from skillet and cool on a plate or parchment paper. Break into small clumps.
Toss greens with the dressing and season with salt. Squeeze and rub collards with your hands until glossy and darkened in color. Serve salad topped with seeds.