Fresh Collard Green Salad: A Southern-Inspired Crunchy Delight
Kneading transforms sturdy leaves into tender ribbons with black-eyed peas and peanuts.
Collard greens are often associated with slow-cooked Southern classics, but when prepared raw, they transform into a bright, crunchy base for one of the South’s most flavorful salads. This recipe highlights simple pantry staples and fresh produce, complemented by a creamy, tangy buttermilk-based dressing and an irresistible mix of crispy and nutty toppings. If you’re drawn to hearty, crave-worthy salads that balance nutrition and flavor, this collard green salad is ready to become a favorite at your table.
Why Collard Greens Make the Perfect Salad Base
Collard greens are a staple in Southern kitchens, particularly prized during colder months. Their sturdy leaves and distinct flavor make them ideal for both warm preparations and raw salads. When thinly sliced and massaged with a robust dressing, collards soften just enough while keeping their crunch and vibrant green hue. For those craving a substantial yet refreshing salad, collards rival even the trendiest greens like kale and chard.
- Sturdy texture: Holds up well to dressings and marinating.
- Earthy flavor: Distinct but harmonious with tangy and savory ingredients.
- Nutritional powerhouse: Rich in vitamins A, C, and K, fiber, and valuable phytonutrients.
Ingredients You’ll Need
Each element in this recipe brings color, crunch, and bold hits of flavor. Here’s what you’ll need for the salad and dressing:
For the Dressing
- 1/2 cup buttermilk
- 1/4 cup olive oil
- 6 green onions, sliced and divided
- 1/4 cup red wine vinegar, divided
- 2 tablespoons Dijon mustard
- 1 3/4 teaspoons kosher salt, divided
- 2 teaspoons hot sauce
- 1/2 teaspoon ground black pepper
For the Salad
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 cup grape tomatoes, halved
- 1 cup shredded carrots
- 1 bunch collard greens, stemmed, cut in half lengthwise, then thinly sliced into 1/2-inch ribbons (about 2 1/2 pounds whole, or 1 pound chopped—yields roughly 12 cups)
- 3/4 cup crispy fried onions
- 1/2 cup dry roasted salted peanuts, chopped
Step-by-Step Directions
- Prepare the buttermilk dressing:
In a mixing cup or small bowl, whisk together the buttermilk, olive oil, 2 sliced green onions, 2 tablespoons of red wine vinegar, Dijon mustard, 1/4 teaspoon salt, hot sauce, and black pepper. Expect a creamy, pourable dressing with a little bite from the hot sauce and a tangy backbone from buttermilk and vinegar.
- Marinate the vegetables:
In a medium bowl, combine black-eyed peas, halved grape tomatoes, shredded carrots, and the remaining 4 sliced green onions. Add 1/2 teaspoon kosher salt and 1/4 cup of the dressing. Stir to coat everything well, then let the mixture marinate for at least 15 minutes. This brief marination draws out the flavors and softens the vegetables slightly, adding depth to the finished salad.
- Massage the collard greens:
Add the thinly sliced collard greens to a large serving bowl. Drizzle with 1/4 cup of the buttermilk dressing, the remaining 2 tablespoons of red wine vinegar, and the remaining 1 teaspoon salt. Using clean hands, gently massage the dressing into the greens until they become glossy and supple, about 2-3 minutes. Massaging breaks down fibrous leaves, making them less bitter and more palatable raw.
- Assemble the salad:
Scatter the marinated black-eyed pea mixture over the bed of collard greens. Sprinkle the salad with the crispy fried onions and chopped peanuts. Drizzle some extra dressing over top if desired. Serve immediately for crisp textures, or let stand a few minutes so the flavors meld further.
Tips and Variations
- Different greens: Mustard greens or kale can easily replace collards for a similar result. Use what’s freshest in your market.
- Add extra crunch: Toasted sunflower seeds, roasted chickpeas, or broken pita chips make exciting alternatives to peanuts.
- For extra protein: Grilled chicken or flaked tuna meld beautifully with the flavors and add heft for a main-course salad.
- Make ahead: Both the dressing and marinated vegetables can be prepped up to a day in advance. Store separately and keep the collard greens un-massaged until just before serving for optimal crunch.
- Meal prep: Leftovers keep well in the refrigerator; the salad will continue to soften but stay tasty for up to two days.
Why Massage Collard Greens?
Raw collard greens possess a naturally fibrous texture and firm bite—not unlike kale. Massaging with an acidic, oily dressing collapses some of those tough cell walls, transforming them from chewy and bitter to flavorful and pleasantly tender. This technique is crucial for enjoying raw, hearty greens in salads and works equally well with kale, chard, or mustard greens.
What Makes This Southern Salad Unique?
This recipe celebrates the Southern tradition of collards and black-eyed peas but in a wholly fresh preparation. Instead of the customary long stewing with ham hocks or smoked turkey, raw collard greens shine alongside a garden of marinated beans and vegetables. The tangy, creamy buttermilk dressing echoes classic flavors from Southern sides, while crispy onions and roasted peanuts deliver the kind of crunch and savor you expect from a backyard potluck or Sunday supper. It’s an inventive yet entirely approachable way to enjoy these time-honored ingredients.
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The Importance of Black-Eyed Peas
No Southern salad would be complete without black-eyed peas. Celebrated for their earthy flavor and ability to absorb vinaigrettes, canned black-eyed peas offer convenience and nutrition:
- Protein-rich: Adds substance, making this salad filling enough for a light meal.
- Cultural touchstone: Black-eyed peas are a lucky New Year’s Day tradition and a soulful nod in many regional dishes.
- Pairing power: Their creamy interiors and neutral palette soak up zest from the dressing and the sweetness of tomatoes and carrots.
Serving Suggestions
This salad is endlessly adaptable as a showpiece for luncheons, a picnic centerpiece, or a weeknight dinner side. Try serving it with:
- Grilled barbecue chicken or pork chops
- Hearty seafood, like blackened catfish or grilled shrimp
- Classic Southern sides: cornbread, biscuits, or deviled eggs
- Hearty bean or lentil soups as a fresh counterbalance
Nutritional Benefits of Collard Greens
| Component | Benefit |
|---|---|
| Vitamin K | Vital for blood clotting and bone health |
| Vitamin A & C | Boosts immunity, supports vision, and acts as antioxidants |
| Fiber | Supports digestion and sustained fullness |
| Calcium | Essential for bone strength |
| Low Calories | Ideal for lighter, satisfying meals |
Substitutions and Ingredient Swaps
- No buttermilk? Use plain yogurt thinned with a splash of milk or lemon juice for that characteristic tang.
- Vegan version: Replace buttermilk with a plant-based yogurt alternative, and opt for your favorite vegan crispy onions.
- Nuts allergy: Swap peanuts for toasted pumpkin seeds or omit them entirely.
- Other beans: Black beans or chickpeas can step in for black-eyed peas if needed.
Frequently Asked Questions (FAQs)
Can I use pre-chopped collard greens?
Yes, pre-chopped collard greens save time and work well in this recipe. Just be sure to remove large stems and slice into thin ribbons for best texture.
Is this salad spicy?
The hot sauce in the dressing provides a gentle kick, but you can easily increase or decrease the amount to suit your preference. For a completely mild version, omit the hot sauce.
How do I store leftovers?
Cooled leftovers keep well in an airtight container in the refrigerator for 1–2 days. The greens will soften over time but remain delicious. For peak crunch, add extra crispy onions and peanuts just before eating.
Can I make the salad in advance?
Yes. Prepare the dressing and marinate the beans and veggies a day ahead. Keep the dressed collard greens and toppings separate until ready to serve to retain maximum crispness.
What if I don’t like collard greens?
This salad works beautifully with kale, chard, or even mustard greens as alternatives. The technique and bold flavors stay the same, so feel free to experiment.
Expert Tips for Salad Success
- Use fresh, firm greens: Look for collard bundles with bright green leaves and no signs of yellowing or wilting.
- Massage thoroughly: Don’t skimp on the massaging step; it transforms the texture and taste of raw collards.
- Customize the dressing: Adjust sugar, acid, or heat to make the flavor profile your own.
- Layer for presentation: Assemble right before serving for dramatic contrast between the vivid greens, colorful veggies, and crispy toppings.
Share Your Creation!
Collard green salad is a celebration of the South’s bold flavors, garden bounty, and communal, family-style eating. Each bite is a mix of crunch, tang, and deeply satisfying umami from black-eyed peas and crispy onions. Whether pairing it with your favorite mains or letting it shine solo, this salad is proof that collards are more than just for stewing. Try it, riff on it, and make it your own—then share your favorite variation with friends and family!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45037601/collard-green-salad-recipe/
- https://www.eatingbirdfood.com/raw-collard-greens-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a104726/ultimate-winter-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a44785460/collard-greens-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65631518/best-salad-recipes/
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