"Collard greens were at the center of my family's Sunday dinners growing up, and to my mother's surprise, no one got tired of them. As the collard greens would braise for hours, my stomach would crave them more and more. As I continue to find ways to reimagine the foods that fed and provided me with a rich connection to my ancestors, I created this Wilted Collard Green & Bacon Salad. When bringing this collard green deliciousness to life, I recommend using a beautiful bag of pre-chopped collard greens. Let's say that I vividly remember my mom cleaning and stripping collards, and I don't want to relive that. Also, I should note that whenever I have this salad, my toppings are entirely interchangeable. Some days, I enjoy adding toasted breadcrumbs, almonds, or mandarin oranges, so be creative! From my grandmothers, mothers to my kitchen, collards will always hold a special spot. "
Wilted Collard Green and Bacon Salad
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A Note from Feedfeed
This hearty salad recipe comes to us from @chefwillcoleman in honor of Juneteenth! Collard greens hold a special place in Will's heart, but he put his own spin on them but layering textures and flavors in this salad with crunchy pistachios, a tangy orange vinaigrette, tart dried cherries, and crispy bacon. We have updated Will's original recipe to include plant-based swaps for the bacon and blue cheese.
This recipe is featured in our Special Edition Meal Plan in honor of Juneteenth
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- Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the Dressing:
ingredients
- 1/2 cup olive oil
- 1/3 cup champagne vinegar
- 1 large orange, juiced (about 1/4 cup)
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped chives
- 2 teaspoons fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black peppercorns, to taste
For the Salad:
ingredients
- 6 slices thick cut bacon or vegan bacon alternative, chopped
- 1 small shallot, diced
- 6-8 cups loosely packed, thinly sliced collard greens, stems removed
- 4-6 cups loosely packed baby kale
- 1/2 cup shelled pistachios
- 1/2 cup dried cherries, or cranberries
- 1/2 cup crumbled blue cheese or crumbled vegan cheese
- 1/2 cup shredded carrots
For the Dressing:
Method
Step 1
In a medium bowl or closed lid jar, combine all of the ingredients until thoroughly blended. Place in the fridge to chill and store for up to 2 weeks.
For the Salad:
Step 1
Place the bacon in a large pan over medium heat. Cook for 5-7 minutes, or until the fat has rendered and the bacon is crispy. Then, drain half of the bacon fat from the pan. (Note: if using vegan bacon alternative, add 1 tablespoon olive oil to the pan to crisp it up, then add 1 additional tablespoon to the pan after removing the vegan bacon.)
Step 2
Place the pan back onto the heat and add in the collard greens and 1 tablespoon of Orange Vinaigrette with the bacon. Toss together and cook for 3-5 minutes, or until the greens are slightly wilted. Remove from the heat and cool for 5 minutes.
Step 3
In a large bowl, toss together the assorted greens with wilted collard greens and bacon. Place on a large platter and top with pistachios, cherries, blue cheese, and carrots. Drizzle on orange vinaigrette and serve immediately.