Recipe by Janet Taylor McCracken
|Active Time||Total Time||Servings|
1 hour, 20 minutes (includes chilling)
- 1 tsp. lemon zest, plus 3 tbsp. juice
- 1 small shallot, finely chopped
- 2 tsp. Dijon mustard
- 1 1/2 tsp. honey
- 1 clove garlic, grated
- 1/4 cup plus 1 tsp. EVOO
- 1 bunch each collard greens and red Russian kale (10 to 12 oz. each), center stalks removed and leaves torn, sliced, or chopped
- 1 cup pecans, toasted
In a large bowl, whisk the lemon zest and juice, shallot, mustard, honey, and garlic; season with salt and pepper. Gradually whisk in 1/4 cup EVOO. Add the greens; season. Using your hands, massage the dressing into the greens until well coated, 1 or 2 minutes. Cover; refrigerate for at least 1 hour for the dressing to absorb. Toss the pecans with the remaining 1 tsp. EVOO; season. Mix the salad and top with the nuts.
This recipe is part of our Southern-Style Ham & Biscuits holiday dinner menu. Get the rest of the recipes here.