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.