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.
I'm used to sticking to Instant Pot vegan collard greens paired with black eyed peas, but my partner recently had the idea to make a collard greens salad to use up all of the collard greens from our CSA box.
I was hesitant at first but wow! It turns out that collards make a great salad!
This collard greens salad is zesty, flavorful, and filling thanks to the high fiber content of the greens. You'll find tangerines, almonds, and a few more tasty ingredients, along with a simple but flavorful balsamic vinaigrette.
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Why you'll love this recipe
- Tender greens: Collard greens are a hardy green that typically takes a long time to break down. Massaging and marinating the collards overnight softens the greens and reduces their volume in much the same way that cooking them does.
- Customizable: The magic is in the collards, so feel free to get creative with the salad add-ins. That being said, this salad also works with mustard greens and kale!
- Quick & easy: This recipe requires only 10 minutes of active time!
- Great for meal prep: Because collard greens are hardy, they are great for meal prep salads. They don't wilt quickly and they can handle a few days in the fridge.
Main ingredients
- Collard greens contain a wealth of nutrients but are often overlooked for salads due to their tougher texture. This recipe works with chopped collards or a bunch of collards.
- 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 to the vinaigrette.
- Whole grain mustard acts as an emulsifier, which means it helps hold the olive oil and vinegar together in the marinade. The mustard flavor is not strong at all.
- Onions and garlic add flavor to the dressing. Sweet yellow onion is my go-to, white onions or even shallots are a good option.
Step-by-step instructions
- Start by tearing individual collard greens 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.
- Add the bite-sized leaves to a large bowl. Drizzle with 3 tablespoons of extra virgin olive oil. Sprinkle with ½ teaspoon salt. 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).
- Mix the marinade/dressing together in a small bowl.
- Toss the massaged greens in the marinade. Toss with tangerines, sliced almonds, and shredded Parmesan. Cover and chill for at least 4 hours.
Top tips
- This salad works with any variety of collard greens. I sometimes use a bunch of collard greens, but if I have a bag of pre-shredded collards I use those sometimes too.
- The collards can be shredded or torn into bite-sized pieces. It's up to you!
- To make this a complete meal, add a can of chickpeas or your favorite protein. My non-vegetarian partner enjoys this salad with fish.
- This recipe is fantastic for meal prep! I recommend tossing the massage collard greens with the vinaigrette, then dividing it between 4 containers before adding in the almonds, tangerines, and Parmesan.
FAQ
Yes! Kale, turnip greens, and mustard greens all work in place of collard 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.
Yes! Raw, unmarinated collard greens are a bit tough but are edible. Marinating them makes them much more tender and easier to eat.
1 bunch of collards usually equals about ¾ pound.
More ways to get in your greens
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Recipe
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Marinated Collard Greens Salad
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
- 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.
- 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.
- 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.
- Leftovers: Leftovers are best enjoyed within 2-3 days. Keep stored covered and in the fridge.
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