Try this with kale or mustard greens, too.
- 1 lb. collard greens
- 1 tbsp. lemon juice
- 1 tsp. coarse salt
- 2 tbsp. cider vinegar
- 1 tsp. Dijon mustard
- ¼ tsp. pepper
- pinch of coarse salt
- 3 tbsp. extra-virgin olive oil
- 1 large pear or apple
- ¼ c. chopped red onion (optional)
- ¼ c. toasted pecans
- Remove center ribs from 1 lb collard greens and slice leaves (about 9 cups).
- Rub leaves well with 1 Tbsp lemon juice and 1 tsp coarse salt until wilted.
- Whisk together in a large bowl 2 Tbsp cider vinegar, 1 tsp Dijon mustard, ¼ tsp pepper, and a pinch of coarse salt.
- Slowly whisk in 3 Tbsp extra-virgin olive oil.
- Add collards and 1 large pear or apple (sliced).
- Top with ¼ cup chopped red onion (optional) and ¼ cup toasted pecans.
- Season with more pepper to taste.
203 cal, 16 g fat (2 g saturated), 4 g protein, 14 g carb, 6 g sugar, 6 g fiber, 555 mg sodium, 0 mg cholesterol per serving
This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.