Collard Green Salad

collard green
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 0 mins

Raw collard greens? One bite of these sprightly green ribbons, and you'll be a convert. If you can't get collards, use kale.


2bunches (about 1 pound) collard greens, or kale, well washed, tough stems removed
2tablespoons extra-virgin olive oil
1/2teaspoon kosher salt
-- Coarsely ground black pepper
3 to 6tablespoons fresh lemon juice


  1. Stack leaves of collard or kale; roll up tightly lengthwise, making a cigar-shaped roll. Cut as thinly as possible across the greens from one end of the roll to the other, making thin ribbons (a chiffonade). (You may have to do this in batches. This can be done up to 2 days in advance. Store greens in zip-top plastic bags and refrigerate.)
  2. Place greens in a large salad bowl. Drizzle with oil. Add salt, pepper and lemon juice. Toss well.

Recipe by Crescent Dragonwagon

Nutritional Info *per serving

  • Calories 50
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 125mg
  • Potassium 105mg
  • Carbohydrate 4g
  • Fiber 2g
  • Sugars 0g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 0%