HARDY GREENS WITH LEMON-GARLIC VINAIGRETTE

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Hardy Greens With Lemon-Garlic Vinaigrette image

Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Provided by Natalie Chanin & Butch Anthony

Categories     Salad     Side     Low Fat     Kid-Friendly     Low Cal     Turnip     Healthy     Low Cholesterol     Collard Greens     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 9

2 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1 tablespoon honey
Kosher salt, freshly ground pepper
4 cups torn collard greens
4 cups torn turnip greens, beet greens, and/or kale
3/4 cup dried cranberries, divided

Steps:

  • Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
  • Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
  • Top salad with remaining cranberries just before serving.

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