New Year’s Day Collard Green Salad

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Recipe Author: Grant,
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Active: HRS, 20MINS
Total: 1HRS, 20MINS
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Nutrition Facts (Per Serving)

Total Calories (per serving): 398.4, %DV: 19.9
Protein
14.7g
29.3%
Fat
22.1g
34%
Carbs
34.9g
11.6%
Fiber
3.9g
15.5%

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New Year’s Day Collard Green Salad
Nutrition Facts (per serving), servings ~6
Total Calories (per serving): 398.4, %DV: 19.9

Protein
14.7g
29.3%
Fat
22.1g
34%
Carbs
34.9g
11.6%
Fiber
3.9g
15.5%
Cholesterol
52.5mg
17.5%
Sodium
950.1mg
39.6%
Calcium
195mg
19.5%
Magnesium
44.9mg
10.7%
Potassium
452mg
9.6%
Iron
2.4mg
13.5%
Zinc
1.6mg
14.7%
Phosphorus
234.9mg
33.6%
Vitamin A
122.2æg
13.6%
Vitamin B1
0.4mg
34.9%
Vitamin B1
0.4mg
29.4%
Vitamin B1
3.5mg
21.7%
Vitamin B6
0.3mg
21.1%
Vitamin B12
0.4æg
17.2%
Vitamin C
13.7æg
15.2%
Vitamin D
0.4æg
2.8%
Vitamin E
6.1mg
40.6%
Vitamin K
161.5æg
134.6%
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Ingredients
  • Salad
    • 6 Cups (cu) Collard Greens, Cut into Strips
    • 0.25 Cups (cu) Sunflower Oil
    • 6 Ounces (oz) Country Ham, Cut into thin Strips
    • 0.25 Cups (cu) Cider Vinegar
    • 1 Cups (cu) Cooked Black Eyed Peas
  • Cornbread Croutons
    • 3 Tablespoons (Tbsp) Shortening
    • 1 Cups (cu) Yellow Cornmeal
    • 0.35 Cups (cu) self-rising flour
    • 1 large Egg
    • 1 Cups (cu) Buttermilk
    • 1 Tablespoons (Tbsp) Sunflower Oil
Directions
  • For Croutons: Heat oven to 450 degrees. Grease a 9-inch-square baking pan with 3 tablespoons of shortening and place it in the oven as the oven warms up.
  • Meanwhile, in a bowl, whisk together cornmeal and self-rising flour. Set aside.
  • In a separate bowl, whisk together egg and buttermilk.
  • Combine wet and dry ingredients, mixing.
  • Pour hot shortening from baking pan into batter, mixing quickly.
  • Pour batter into the hot pan. Bake 15-20 minutes, or until golden. Coolslightly then cut out one quarter of the cornbread and cut that section into 1-inch squares. (Reserve the remaining cornbread to serve with the salad.)
  • Decrease the oven temperature to 200 degrees. Add the cornbread croutons to a large bowl. Drizzle with the sunflower oil and toss gently to coat. Spread the croutons on a baking sheet and bake 20-30 minutes, until slightly crispy
  • For Salad: Place collard greens in a large bowl with 1 tablespoon sunflower oil and a pinch of salt. Massage collard greens with hands to soften and break down fibers. Set aside.
  • Heat the remaining 3 tablespoons of sunflower oil in a skillet over high heat. Add country ham to the hot skillet and cook until crisp. Remove the ham from the skillet, leaving the grease in the pan.
  • Add cider vinegar to the skillet, stirring to de glaze. Pour the grease-vinegar mixture from the skillet over collard greens, then toss to evenly coat. Season to taste with salt and pepper.
  • Transfer greens to a serving bowl, top with warm black-eyed peas, country ham and croutons. Serve immediately, with cornbread on the side. Serves 6.

BLACK EYED PEASNo options.

BUTTERMILKNo options.

CIDER VINEGARNo options.


COUNTRY HAM STRIPSNo options.


SELF-RISING FLOURNo options.

SHORTENINGNo options.

SUNFLOWER OILNo options.

YELLOW CORNMEALNo options.

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