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Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

Leigh Beisch
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.