Preheat the oven to 350 F. In a small bowl massage one half tablespoon of olive oil into collard greens and set aside. Toss bell pepper with one tablespoon olive oil and roast on a baking sheet in oven for 25 minutes. In a small food processor blend roasted bell pepper with tahini, one half tablespoon olive oil, water, garlic, sea salt, and black pepper. Stir in greens and transfer to serving bowl. Garnish with sliced green onions and serve with sliced cucumber for dipping.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.