Collard Greens Salad

Try this with kale or mustard greens, too.

Level: Easy
Serves: 4
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  • 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


  1. Remove center ribs from 1 lb collard greens and slice leaves (about 9 cups).
  2. Rub leaves well with 1 Tbsp lemon juice and 1 tsp coarse salt until wilted.
  3. Whisk together in a large bowl 2 Tbsp cider vinegar, 1 tsp Dijon mustard, ¼ tsp pepper, and a pinch of coarse salt.
  4. Slowly whisk in 3 Tbsp extra-virgin olive oil.
  5. Add collards and 1 large pear or apple (sliced).
  6. Top with ¼ cup chopped red onion (optional) and ¼ cup toasted pecans.
  7. 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.

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