COLLARD SALAD WITH WARM BACON DRESSING AS MADE BY ALEX HILL RECIPE BY TASTY
Home cook Alex Hill of @justaddhotsauce_ shares her second favorite way of eating collard greens. Topped with a warm bacon dressing and paired with pan-seared salmon, this salad will have you screaming for seconds.
Provided by Alex Hill
Categories Lunch
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Wash the collard greens, then cut out the stems. Stack the greens and roll up like a burrito, then cut into ¼-inch strips.
- Chop the bacon, then cook in a medium nonstick pan over medium heat for 5-6 minutes, until crispy. Remove from the pan with a slotted spoon, leaving the rendered fat behind, and drain on a paper towel-lined plate, then cut into ½-inch pieces.
- Add the garlic to the pan with the bacon fat and sauté until fragrant, about 1 minute. Add the red pepper flakes, mustard, maple syrup, and apple cider vinegar. Stir to combine, then cook for 2-3 minutes, until slightly thickened. Return the bacon to the pan and stir to combine.
- Pour the warm dressing over the collard greens in a large bowl and toss to combine. Transfer to a serving dish and top with the red onion, cucumber, and tomatoes. Serve the salmon alongside, if desired.
- Enjoy!
BASE VINAIGRETTE
Provided by Geoffrey Zakarian
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
COLLARD AND MUSTARD GREENS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 23m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
MUSTARD AND COLLARD GREENS
Steps:
- In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
- Re-season, to taste. Serve immediately.
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