Kale-and-Collards Salad

Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

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

Yield: Makes 8 to 10 servings
Recipe from Southern Living

More 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
  • 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


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