Collard Greens Salad

Try this with kale or mustard greens, too.

Level: Easy
Serves: 4


  • 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.

More recipes like this
collard greens and kale
Collard Greens With Kale
Mustard Greens with Beans and Sausage
Mustard Greens With Beans and Sausage
Giada's Feel-Good Feast
Pomegranate, Brussels Sprouts, and Kale Salad
Pasta Salad
Pasta Salad With Shrimp and Herbs
Corn and Avocado Salad
Corn and Avocado Salad