Collard Green Slaw with Bacon Gremolata

 In

Taken from Dishing Up the Dirt by Andrea Bemis.

Yields1 Serving
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
1

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.

2

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.

3

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.

4

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

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

Directions

1

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.

2

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.

3

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.

4

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

Collard Green Slaw with Bacon Gremolata