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    Home » Recipes » Salads and Salad Dressings

    Marinated Collard Greens Salad

    Published: Jan 24, 2020 · Modified: Jan 28, 2021 by Cassidy Reeser · This post may contain affiliate links.

    813 shares
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    Move aside boring salads! This bright and zesty collard greens salad is marinated in a flavorful vinaigrette until tender and tossed with citrus, almonds and a dash of Parmesan.

    Large glass bowl holding a green salad topped with tangerine slices

    I'm used to sticking to Instant Pot collards, but my boyfriend recently had the idea to make a collard greens salad. I was hesitant at first but wow - collards make a great salad!

    This salad is zesty, flavorful and super filling. You'll find tangerines, almonds, and a few more tasty ingredients. Repeat after me: no more boring salads.

    Table of Contents hide
    1 Why this recipe works
    2 Main ingredients
    3 Steps to make this recipe
    4 Recipe FAQ and Expert Tips
    5 More ways to get in your greens
    6 Marinated Collard Greens Salad

    Why this recipe works

    • Tender - Marinating makes the collard greens tender
    • Customizable - use kale or mustard greens in place of collards
    • Diet-friendly - Vegetarian, vegan-optional, gluten free
    • Quick & easy - Only 10 minutes of active time needed!

    Main ingredients

    Labeled ingredients used to make salad marinade

    Collard greens contain a wealth of nutrients but are often overlooked for salads due to their tougher texture. Massaging and marinating the collards overnight softens the greens and reduces their volume in much the same way that cooking them does.

    Tangerines add a pop of sweetness to this otherwise tangy salad. Clementines or segmented oranges can be used in place of tangerines.

    Olive oil and balsamic vinegar make the backbone of the marinade. If you're able, I recommend choosing a "nicer" oil and vinegar because they contribute so much flavor.

    Whole grain mustard helps hold the olive oil and vinegar together in the marinade. The mustard flavor is not strong at all.

    Steps to make this recipe

    Close up of collard greens leaf texture and chopped stems and photo of Massaged bite-sized pieces of collard greens in a large glass bowl
    1. Start by tearing individual leaves into bite sized pieces. You will be left with woody stems which can be chopped up into small ½ inch pieces for extra crunch (image one).
    2. Add the bite sized leaves to a large bowl. Drizzle with 3 tablespoons of extra virgin olive oil. Sprinkle with ½ teaspoon salt.
    3. Massage the collards. Use clean hands to lightly "massage" the greens with your fingertips. Massage for 2-3 minutes, or until the collards are softened (image two).
    Marinade ingredients in a glass measuring cup

    4. Mix together the marinade/dressing. Toss the massaged greens in the marinade. Top with tangerines, sliced almonds and shredded Parmesan.

    Recipe FAQ and Expert Tips

    Can I use kale instead?

    Yes! Kale, turnip greens and mustard greens all work in place of collard greens.

    How long do I have to marinate the greens?

    I recommend marinating them for at least 4 hours. Leftovers are best enjoyed within 2-3 days. Keep stored covered and in the fridge.

    How do you serve this recipe?

    Add chickpeas or your favorite protein to make a complete meal. Or serve as a side salad with black-eyed peas or tofu cutlets.

    Can you eat raw collard greens?

    Yes! Raw, unmarinated collard greens are a bit tough but are edible. Marinating them makes them much more tender and easier to eat.

    How many collard greens are in a bunch?

    1 bunch of collards usually equals about ¾ pound.

    Is this salad vegetarian or vegan?

    Exclude the Parmesan to make this salad vegan. Not all Parmesan is vegetarian. Check the ingredients or package label for "vegetarian" or use a similar cheese like shredded Asiago.

    Close up of tangerine slices in a collard green salad

    More ways to get in your greens

    • Sweet Potato Egg Bake with Collards
    • Crispy Collard Greens & Butternut Squash Mac and Cheese
    • Warm Kale Salad with Roasted Butternut Squash
    • Everyday Kale Salad with Lemon Tahini Dressing

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Large glass bowl holding a green salad topped with tangerine slices
    Print Recipe
    5 from 5 votes

    Marinated Collard Greens Salad

    Massaged collard greens are paired with a zesty and flavorful marinade in this easy side (or main!) salad.
    Prep Time10 mins
    Resting Time (Marinade)4 hrs
    Total Time4 hrs 10 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 and ½ pounds collard greens (see note 1)
    • 3 tablespoons olive oil extra virgin
    • ½ teaspoon sea salt
    • ⅓ cup balsamic vinegar
    • ⅓ cup diced red onions
    • 3 cloves garlic minced
    • 1 tablespoon whole grain mustard
    • ½ teaspoon Italian seasoning
    • ½ teaspoon red pepper flakes more to taste
    • 2 small tangerines peeled and divided into individual pieces
    • ½ cup sliced almonds (see note 2)
    • freshly grated Parmesan to taste

    Instructions

    • In a small bowl or glass measuring cup, mix together the marinade: balsamic vinegar, diced red onion, garlic, mustard, Italian seasoning, red pepper flakes. Let rest while you prepare the greens.
    • Tear collard green leaves into bite sized pieces. Dice the stems into ½" pieces. Combine in a large mixing bowl.
    • Drizzle greens with 3 tablespoons of olive oil and ½ teaspoon sea salt. Using clean hands, light massage the collards for 2-3 minutes. The greens will be softer and feel almost wilted.
    • Stir together the marinade and collard greens. Top with tangerines, almonds and Parmesan.
    • Cover and refrigerate for at least 4 hours before enjoying. For best results, let rest in the fridge overnight (12 to 24 hours). 

    Notes

    1. Collard greens: 1 bunch of collards usually equals about ¾ pound. You can use equal amounts of pre-sliced collards to cut down on prep time. Using a salad spinner is a life saver if you're chopping your own greens.
    2. Sliced almonds: These are very thinly sliced almonds that you can find in the baking aisle or bulk section. I don't recommend slicing almonds by hand. If you can't find sliced almonds, roughly chopped almonds will also work.
    3. Other variations: Try half mustard greens and half collards for a zesty salad. You an also use all kale or mustard greens in place of collards.
    4. Leftovers: Leftovers are best enjoyed within 2-3 days. Keep stored covered and in the fridge.

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    Serving: 1small saladCalories: 276kcalCarbohydrates: 23gProtein: 9gFat: 19gSaturated Fat: 2gSodium: 373mgPotassium: 573mgFiber: 10gSugar: 9gVitamin A: 8870IUVitamin C: 72mgCalcium: 461mgIron: 2mg

    More Vegetarian Salad Recipes

    • Vegetarian Mason Jar Salad
    • Roasted Butternut Squash Quinoa Salad
    • Quinoa Edamame Salad with Peanut Sauce
    • Vegetarian Chef's Salad
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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