Large glass bowl holding a green salad topped with tangerine slices
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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
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 276kcal
Author: Cassidy Reeser, RDN, LDN


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


  • 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 1/2" pieces. Combine in a large mixing bowl.
  • Drizzle greens with 3 tablespoons of olive oil and 1/2 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). 


  1. Collard greens: 1 bunch of collards usually equals about 3/4 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. I haven't tested this recipe with kale, but imagine it would work.


Serving: 1small salad | Calories: 276kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Sodium: 373mg | Potassium: 573mg | Fiber: 10g | Sugar: 9g | Vitamin A: 8870IU | Vitamin C: 72mg | Calcium: 461mg | Iron: 2mg