Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms
You can never have too many side dish recipes, so give Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 175 calories, 8g of protein, and 12g of fat per serving. From preparation to the plate, this recipe takes around 45 minutes. A mixture of balsamic vinegar, olive oil, de-ribbed and collard greens, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Instructions
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.
Place 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add mushrooms, and sprinkle with a pinch each salt and pepper. Saut 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; saut 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 saut 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.