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.
0 servings