Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

Leigh Beisch


4 servings (serving size: 1 cup)

Nutritional Information

Calories 150
Fat 10 g
Satfat 2 g
Monofat 6 g
Polyfat 1 g
Protein 6 g
Carbohydrate 13 g
Fiber 5 g
Cholesterol 9 mg
Iron 1 mg
Sodium 156 mg
Calcium 147 mg


1 pint cherry tomatoes
Cooking spray
8 teaspoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 pint sliced cremini (baby bella) mushrooms (about 2 cups)
2 large garlic cloves, minced
3 turkey-bacon slices, cut into slivers
10 cup de-ribbed and chopped collard greens, rinsed and drained
1 tablespoon balsamic vinegar


Preheat oven to 400°. Place tomatoes in a medium glass baking dish lightly coated with cooking spray. Drizzle with 2 teaspoons oil and a pinch each salt and pepper. Bake at 400° for 15 minutes, until tomatoes are hot and skins are wrinkled. Cover with foil; set aside.

Place 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sprinkle with a pinch each salt and pepper. Sauté just until mushrooms are tender and golden brown, about 5 to 8 minutes. Transfer to a plate, and keep warm.

Add 2 teaspoons oil to the same skillet over medium-high heat, along with half of garlic and half of bacon; sauté 30 seconds. Add half of collard greens, and stir-fry just until greens are wilted; transfer to a large metal bowl. Repeat with remaining 2 teaspoons oil, garlic, and bacon, and sauté briefly before adding remaining greens. Stir-fry just until greens are wilted; add to bowl.

Add tomatoes and mushrooms to the bowl with greens. Pour vinegar into skillet (be careful of fumes); simmer 30 seconds. Drizzle over salad, and lightly toss along with salt and pepper to taste. Serve warm.