Wintertime is citrus time, and I’m getting my fix every day. I love devouring oranges and grapefruit over the sink, letting the juice drip down my elbows. 
My favorite citrus of all is ready right now, and it doesn’t require a knife or a special spoon or to be eaten over the sink. It’s Honeybell season! If you’re all about those “cute” little clementines from California, you’ll love Honeybells. They’re a variety of tangelo, which is a cross between a tangerine and a pomelo. The peel forms a bubble around the fruit and it pops right off. Each bite-sized segment perfectly contains all the juice. They’re low on seeds and bursting with flavor, and they’re from Florida. Yes, indeed, they are perfect.
The season is only a couple months long. You’ll find the first Honeybells around New Years, which is the same time my garden greens are big enough to pick. Naturally, they both found their way into my salad bowl, and it turns out they’re perfect together.
Just like kale salads, raw collard salads are best after marinating for a while in dressing. It helps tenderize and mellow the greens. The Honeybell-ginger dressing does a good job of it. The ginger and garlic get sizzled in a skillet, and all the juice and zest gets whisked right in. Pour it over the greens and in a couple hours they’ll be infused with all that flavor.
More Honeybell sections go on top. Of course.
Then right before serving, sprinkle on some toasted almond slices for more crunch.
Make it soon, because Honeybell season will be over before you know it.
- 3 tablespoons olive oil
- 1 1/2 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- zest and juice of one Honeybell tangelo
- 1 tablespoon cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 5 cups chopped collards or kale (tough stems removed)
- 2 Honeybell tangelos, peeled and sectioned, slice sections in half to check for seeds
- 1/4 cup thinly sliced red onion
- 1/3 cup sliced almonds, toasted in a dry skillet
- Heat the oil in a small skillet or saucepan over medium low. Add the ginger and garlic and stir for a minute, lowering the heat so the garlic never browns. Add the salt and red pepper flakes, and stir for about another minute. Remove from the heat and whisk in the Honeybell zest and juice, cider vinegar, mustard, and honey. Taste and adjust the seasonings, then pour over the collards and give them a good stir. Allow it to sit at room temperature for about 20 minutes, then add the Honeybell sections and red onion and refrigerate for 2 hours, or overnight.
- Reserve the toasted almond slices in an airtight container and sprinkle them over the salad just before serving so they stay crunchy.
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