Collard Green Slaw with Bacon Gremolata
Taken from Dishing Up the Dirt by Andrea Bemis.
Make the gremolata: Heat a large skillet over medium. Add the bacon and cook until it is slightly crispy on both sides. Transfer the bacon to paper-towel-lined plates to drain, and when it's cool enough to handle, chop it into small pieces.
Finely chop the almonds into small pieces. Add the chopped nuts to a bowl, along with the bacon crumbles, minced parsley, lemon zest, and pinch of salt. Set aside.
Make the slaw: Whisk together the vinegar, mustard, honey, olive oil, and a pinch each of salt and pepper until smooth. Taste and adjust as necessary.
In a large bowl, toss the collard greens with half of the dressing, using your hands to massage the dressing into the collards until they are bright green and have softened up a bit. Divide the collards among the plates and top the slaw with the gremolata, radishes, and additional dressing if necessary. Sprinkle with flaky sea salt and enjoy.
Ingredients
Directions
Make the gremolata: Heat a large skillet over medium. Add the bacon and cook until it is slightly crispy on both sides. Transfer the bacon to paper-towel-lined plates to drain, and when it's cool enough to handle, chop it into small pieces.
Finely chop the almonds into small pieces. Add the chopped nuts to a bowl, along with the bacon crumbles, minced parsley, lemon zest, and pinch of salt. Set aside.
Make the slaw: Whisk together the vinegar, mustard, honey, olive oil, and a pinch each of salt and pepper until smooth. Taste and adjust as necessary.
In a large bowl, toss the collard greens with half of the dressing, using your hands to massage the dressing into the collards until they are bright green and have softened up a bit. Divide the collards among the plates and top the slaw with the gremolata, radishes, and additional dressing if necessary. Sprinkle with flaky sea salt and enjoy.
Notes
