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Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

Written By Diecha Diaz on Saturday, 20 June 2015 | Saturday, June 20, 2015

Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

In addition to serving up more than a quarter of your daily calcium needs, this Southern favorite is also loaded with nearly three days worth of vitamin A, a nutrient that helps keep your eyes sharp as you age. Though collard greens are traditionally cooked with butter and fattening meats like bacon, they also taste great sauteed with olive oil and garlic.
Good To Know : 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.
Yield: 4 servings (serving size: 1 cup)
Ingredients

  • 1 pint cherry tomatoes
  • Cooking spray
  • 8 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 pint sliced cremini (baby bella) mushrooms (about 2 cups)
  • 2 large garlic cloves, minced
  • 3 turkey-bacon slices, cut into slivers
  • 10 cup de-ribbed and chopped collard greens, rinsed and drained
  • 1 tablespoon balsamic vinegar 
Method

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.

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.

Recipe Source :http://www.health.com/health/recipe/0,,10000001046800,00.html

Nutritional Information


Calories per serving:150
Fat per serving:10g
Saturated fat per serving:2g
Monounsaturated fat per serving:6g
Polyunsaturated fat per serving:1g
Protein per serving:6g
Carbohydrates per serving:13g
Fiber per serving:5g
Cholesterol per serving:9mg
Iron per serving:1mg
Sodium per serving:156mg
Calcium per serving:147mg
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