Collard Green Slaw with Bacon Gremolata

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January 29, 2021

Taken from Dishing Up the Dirt by Andrea Bemis.


Bacon Gremolata

4 strips good-quality thick-cut bacon

3/4 cup roasted unsalted almonds

3 T minced fresh parsley

1 t freshly grated lemon zest

pinch kosher salt to taste

Collard Green Slaw

1/4 cup red wine vinegar

1 T Dijon mustard

1 t honey

1/2 cup extra-virgin olive oil

fine sea salt and freshly ground black pepper to taste

1 large bunch of collard greens, or kale, tough stems removed thinly sliced (about 8 cups)

2 to 3 radishes, thinly sliced

flaky sea salt


1Make 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.

2Finely 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.

3Make 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.

4In 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.