Over medium high heat, melt butter in a large heavy pot. Add collards and stock. Cover and cook until greens wilt, about 3 minutes, stirring occasionally. Uncover and cook until juices slightly thicken, about 4 minutes. Sprinkle with salt and pepper; toss with black beans and couscous. Pour salad dressing over salad and toss again. Chill salad for a minimum of 1 hour up to 24 hours. Just before serving, cut tomatoes into rounds. Add salad onto individual salad plates. Sprinkle with sunflower seeds. Top with tomatoes.
Homemade Balsamic Vinaigrette Dressing
- 1 tablespoon extra virgin olive oil
- 1.5 tablespoon balsamic vinegar
- 1 teaspoon Dijon
- 1 teaspoon Italian herb seasoning
- 1 teaspoon fresh squeezed lemon
- 1/4 teaspoon minced garlic (opt.)
Yield: 1 serving