2smalltangerinespeeled and divided into individual pieces
½cupsliced almonds(see note 2)
freshly grated Parmesanto 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 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).
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.