Collard Greens Salad with Pecans, Cheddar, and Sweet Onion Vinaigrette

Beyond Kalecollard-greens-salad-with-pecans-cheddar-and-sweet-onion-vinaigrette

You can be forgiven for being sick of kale. The hearty green is everywhere: The heavyweight champion of vegetables has become the default choice at juice bars and salad bars and in kitchens. There’s good reason for that. Kale is full of vitamins and antioxidants, and it tastes pretty good, too. But kale is only one of many leafy greens, and it would be a shame to let just one variety overshadow its equally delicious (and nutritious) cousins. Collards are the closest in flavor and texture, but they are chewier and have a slightly bitter edge. Swiss chard braises down to silky tenderness in minutes. Even the humble cabbage cleans up nicely, developing an intense sweetness after a quick sear. These three simple recipes can work as main or side dishes, though no matter how you serve them, they’ll provide some relief from kale fatigue.

Collard Greens Salad with Pecans, Cheddar, and Sweet Onion Vinaigrette

Ingredients for dressing

  • 2 tbsp minced onion
  • 2 tbsp white wine vinegar
  • pinch each of salt and pepper
  • 1 tbsp honey
  • 1 tbsp mayonnaise
  • 3 tbsp canola oil

Directions 

Marinate onion in vinegar for 10 minutes. Put all ingredients in a jar, cap tightly, and shake until mixed.

Ingredients for Salad

  • ½ lb tender collard greens, stems removed, leaves finely shredded
  • pinch each of salt and pepper
  • ¾ cup chopped toasted pecans
  • ½ cup finely grated aged cheddar

Directions 

Add dressing to collards to taste (about 3 tbsp; the rest will keep), along with salt and pepper, massaging the dressing into the leaves with your hands. Stir in pecans and cheddar and serve.

 

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