Hardy Greens With Lemon-Garlic Vinaigrette
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Natalie Chanin & Butch Anthony
Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.
Ingredients
2 garlic cloves, finely grated
1/2 cup olive oil
1 tablespoon finely grated lemon zest
1/3 cup fresh lemon juice
1 tablespoon honey
Kosher salt, freshly ground pepper
4 cups torn collard greens
4 cups torn turnip greens, beet greens, and/or kale
3/4 cup dried cranberries, divided
Instructions
Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
Top salad with remaining cranberries just before serving.
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