Collard Salad With Warm Bacon Dressing As Made By Alex Hill Recipe By Tasty

Steps:

• Cook 4 chopped bacon slices in a skillet until crisp. Remove with a slotted spoon. Add 1/3 cup each apple cider vinegar and chopped dates to the drippings; swirl until warm. Pour over 1 small bunch shredded collard greens; add the bacon and ¼ cup chopped toasted walnuts. Season with salt and pepper and toss.

Steps:

• Wash the collard greens, then cut out the stems. Stack the greens and roll up like a burrito, then cut into ¼-inch strips.
• Chop the bacon, then cook in a medium nonstick pan over medium heat for 5-6 minutes, until crispy. Remove from the pan with a slotted spoon, leaving the rendered fat behind, and drain on a paper towel-lined plate, then cut into ½-inch pieces.
• Add the garlic to the pan with the bacon fat and sauté until fragrant, about 1 minute. Add the red pepper flakes, mustard, maple syrup, and apple cider vinegar. Stir to combine, then cook for 2-3 minutes, until slightly thickened. Return the bacon to the pan and stir to combine.
• Pour the warm dressing over the collard greens in a large bowl and toss to combine. Transfer to a serving dish and top with the red onion, cucumber, and tomatoes. Serve the salmon alongside, if desired.
• Enjoy!

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
• Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.