This salad’s acidic dressing tenderizes tough collards into a delightful side dish.
Marinated Collard Greens Salad
Makes 4 to 6 servings
Ingredients
- ¼ cup extra-virgin olive oil
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 pound chopped fresh collard greens
- ½ cup shaved Parmesan cheese
- ½ cup toasted sourdough bread crumbs (see Note)
- ¼ cup chopped toasted pecans
- Garnish: lemon zest
Instructions
- In a large bowl, combine oil, lemon zest and juice, salt, pepper, and garlic. Add collard greens, and firmly massage with dressing. Cover and refrigerate for at least 2 hours or up to overnight.
- Before serving, add cheese to collard greens mixture, gently stirring until combined. Sprinkle with bread crumbs and pecans. Garnish with lemon zest, If desired.
