Hearty greens, like kale and collards, can be dressed and cooled in the fridge—perfect for a make-ahead dinner menu.

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Credit: Photography by Christopher Testani

Recipe Summary test

active:
20 mins
total:
1 hr 20 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • This recipe is part of our Southern-Style Ham & Biscuits holiday dinner menu. Get the rest of the recipes here.

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