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)
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.

EGGNo options.

SELF-RISING FLOURNo options.

SHORTENINGNo options.

SUNFLOWER OILNo options.

YELLOW CORNMEALNo options.

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