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Kale-and-Collards Salad

Photo: Iain Bagwell; Styling: Caroline M. Cunningham


Hands-on time 30 mins
Total time 1 hr, 35 mins
Yield Makes 8 to 10 servings
When making this bracing salad, dress the kale and collards in advance to tenderize them.


  • 1 bunch fresh collard greens (about 8 oz.)
  • 1 bunch Tuscan kale (about 8 oz.)
  • 3/4 cup sweetened dried cranberries
  • Lemon Dressing
  • 3 Bartlett pears, sliced
  • 2 avocados, peeled and diced
  • 1 tablespoon fresh lemon juice
  • 1 small head radicchio, shredded
  • 3/4 cup chopped toasted pecans
  • 6 cooked bacon slices, crumbled

How to Make It

  1. Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.

  2. Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.