Collard Salad with Spicy Brittle

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.