Hot Collard Slaw

Serves: 6-8


1/4 cup olive oil

2 tablespoons cider vinegar

2 tablespoons whole-grain mustard

1/2 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1/2 teaspoon sugar

1 clove garlic, crushed

16 cups collard greens (about 2 pounds), washed, dried, and cut horizontally into 3/4-inch strips

1/2 pound thick-cut bacon, cut into 1/2-inch strips, cooked (optional)


In a small bowl, combine 3 tablespoons olive oil, vinegar, mustard, salt, pepper, and sugar and set aside.

In a large saucepan over medium high heat, heat remaining olive oil. Add garlic clove and the greens and sauté until tender, about 5 to 6 minutes.

Add the vinegar mixture and toss to distribute evenly. Transfer to a serving dish, top with bacon pieces if using, and serve immediately.

Popular vegetable substitutions include: Collard Greens or Collard Greens Kit

Recipe and photograph courtesy of

A warm and hearty salad that uses flavorful winter greens.