Collard greens are a staple of Southern cuisine, and this refreshing Marinated Collard Greens Salad from Louisiana Cookin brings a modern, zesty twist to a classic ingredient. Instead of simmering the greens in a pot for hours as is common in many Southern recipes, this dish celebrates their natural crunch by softening them through marination. Tossed in a lemon-forward dressing, complemented by the nutty depth of Parmesan and pecans, and finished with a golden layer of toasted sourdough crumbs, the result is a bright, textured salad that works beautifully on its own or as a side.

What makes this dish so satisfying is its combination of flavors and textures. The hearty collards stand up well to the bold citrus marinade, creating a crisp yet tender bite. The lemon juice and zest add a vibrant acidity that cuts through the greens’ natural earthiness, while the garlic and olive oil bring balance with their warm, savory notes. Tossing in Parmesan cheese adds an indulgent richness, and the toasted pecans give a satisfying crunch that pairs perfectly with the crispy, golden bread crumbs.

Ingredients:

• 1 pound fresh collard greens, chopped into thin ribbons
• ¼ cup chopped toasted pecans
• ½ cup toasted sourdough bread crumbs (see note below)
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest, plus more for garnish
• 1 garlic clove, finely minced
• ¼ cup extra-virgin olive oil
• ½ cup shaved Parmesan cheese
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, salt, pepper, and minced garlic until the dressing is well combined.
2. Add the collard greens to the bowl and, using your hands, firmly massage the greens into the dressing. This helps break down the sturdy leaves and allows them to absorb the citrus and seasoning. Cover the bowl and refrigerate for at least 2 hours, or even overnight, to let the flavors fully develop.
3. Just before serving, toss the greens with the Parmesan cheese until evenly distributed. Sprinkle the salad with the toasted bread crumbs and pecans, then finish with an extra sprinkle of lemon zest for a burst of freshness.

Note: To make the toasted sourdough crumbs, simply pulse stale sourdough in a food processor, spread onto abaking sheet, and toast at 350°F until crisp and golden.

This dish is versatile enough to complement a variety of meals. For a traditional Southern table, serve it alongsidefried catfish, crispy cornbread, and a pot of slow-simmered red beans and rice. The brightness of the salad cuts through the richness of fried foods and provides a refreshing balance to heavier dishes.

Collards have long been an important part of Southern food traditions, especially in states like Louisiana and Georgia. Their hardy leaves hold up well to braising, but when used raw, they reveal a surprising versatility. High in vitamins A, C, and K, as well as fiber, collards make a nutritious base for salads. Preparing them in this marinated style not only celebrates their natural character but also highlights their adaptability in modern cooking.

This Marinated Collard Greens Salad is proof that even humble, traditional ingredients can shine in unexpected ways. By marinating instead of boiling, the greens retain both their nutrients and their satisfying crunch, while the combination of Parmesan, pecans, and toasted crumbs ensures every bite is layered with flavor. Whether you serve it at a Sunday dinner, bring it to a picnic, or enjoy it as a healthy weekday side, this salad deserves a place at the table.

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