Kale-and-Collards Salad

Kale-and-Collards SaladRecipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham


When making this bracing salad, dress the kale and collards in advance to tenderize them.


Makes 8 to 10 servings
Total time: 1 Hour, 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 35 Minutes


1 bunch fresh collard greens (about 8 oz.)
1 bunch Tuscan kale (about 8 oz.)
3/4 cup sweetened dried cranberries
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


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.