Leafy vegetables, like collared greens, are a great source of folate, fiber, and vitamin C. Olive oil provides healthy monounsaturated fat, which is great for heart health.

Tracey Seaman

Gallery

Leigh Beisch

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Place tomatoes in a medium glass baking dish lightly coated with cooking spray. Drizzle with 2 teaspoons oil and a pinch each salt and pepper. Bake at 400° for 15 minutes, until tomatoes are hot and skins are wrinkled. Cover with foil; set aside.

    Advertisement
  • Place 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sprinkle with a pinch each salt and pepper. Sauté just until mushrooms are tender and golden brown, about 5 to 8 minutes. Transfer to a plate, and keep warm.

  • Add 2 teaspoons oil to the same skillet over medium-high heat, along with half of garlic and half of bacon; sauté 30 seconds. Add half of collard greens, and stir-fry just until greens are wilted; transfer to a large metal bowl. Repeat with remaining 2 teaspoons oil, garlic, and bacon, and sauté briefly before adding remaining greens. Stir-fry just until greens are wilted; add to bowl.

  • Add tomatoes and mushrooms to the bowl with greens. Pour vinegar into skillet (be careful of fumes); simmer 30 seconds. Drizzle over salad, and lightly toss along with salt and pepper to taste. Serve warm.

Nutrition Facts

150 calories; fat 10g; saturated fat 2g; mono fat 6g; poly fat 1g; protein 6g; carbohydrates 13g; fiber 5g; cholesterol 9mg; iron 1mg; sodium 156mg; calcium 147mg.
Advertisement
Advertisement