Home cook Alex Hill of <a href="https://www.instagram.com/justaddhotsauce_/?hl=en">@justaddhotsauce_ </a> 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.

Quick Info

⏱️ 25 min • 🍽️ 2 servings • ⭐ 90%

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Easy] • [Under 30 Minutes] • [Dinner] • [Lunch]

Ingredients

• 6–8 whole collard green leaves
• 4 slices of thick-cut applewood smoked bacon
• 2 garlic cloves, thinly sliced
• ½ teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• ⅓ cup apple cider vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ red onion, thinly sliced
• 1 Persian cucumber, thinly sliced
• ½ cup cherry tomatoes, quartered
• ¼ pound pan-seared salmon (optional), for serving

Instructions Preview

1. Wash the collard greens, then cut out the …
2. Chop the bacon, then cook in a medium nons…
3. Add the garlic to the pan with the bacon f…

…and 2 more steps

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Recipe by: Alex Hill • From: Tasty