Sheri Castle’s Wilted Collard Salad with Hot Bacon Dressing

I grew up eating salads drizzled with just enough hot dressing to lightly gloss and wilt the leaves. We often used baby lettuce from the springtime garden or foraged greens, but it was a happy day when I first used collards as the star of the show.

Some varieties are tender enough to eat raw. If that describes your collards, you can skip the blanching and shocking steps. But most collards, especially those that are a bit more mature, benefit from that quick process because it turns them crisp-tender and bright green, a texture and color that can be a revelation to those who have had only soft, long-cooked collards.

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It’s important to taste this salad before you serve it to ensure that the flavors (smoky, bitter, sweet and acidic) are balanced and make you happy. No two bundles of collards are the same, so I let each batch of this recipe tell me what it needs. When I’m happy with it, my guests are happy with it. That’ll be true for you and your guests as well.

Wilted Collard Salad with Hot Bacon Dressing

Makes: 4 to 6 servings

Ingredients

• 1 ½ pounds collards, about 8 loosely packed cups, tough stems removed, and leaves coarsely chopped
• 4 ounces thick-cut bacon, cut crosswise into ½-inch strips
• Splash of olive oil, if needed
• 1 cup thinly sliced red onion
• Pinch of salt
• 1 tablespoon packed dark brown sugar, sorghum or cane syrup
• 2 large garlic cloves, thinly sliced
• Pinch of crushed red pepper flakes, to taste
• ¼ cup unfiltered apple cider vinegar
• ½ cup pecan pieces
• Freshly ground black pepper, to taste
• ¼ cup pickled golden raisins

Instructions

1. Bring a large saucepan of generously salted water to a boil over high heat. Have ready a large bowl of ice water. Place the collards in the boiling water and blanch until wilted and deep green in color, about 1 minute. Use a strainer to transfer them into the ice water to stop the cooking and set the color. Drain well and squeeze a handful at a time to remove as much liquid as possible. Set aside.

2. Place bacon in a large skillet or saucepan, set over medium heat and cook, stirring often, until the fat has rendered and bacon is brown and crispy, about 12 to 18 minutes. Use a slotted spoon to transfer bacon to a small bowl, leaving the drippings in the pan. If there is less than about 3 tablespoons of drippings in the pot, add oil to make up the difference. Add onion and a big pinch of salt and stir to combine. Cook until crisp yet tender, about 3 minutes. Add brown sugar and stir to combine. Add the garlic and red pepper flakes, stir to combine, and cook until fragrant, about for 1 minute.

3. Add the vinegar and stir to loosen the browned glaze from the bottom of the pan. Shake the collards loose, add them to the pan and stir to coat. Cook until glossy and barely warmed through, tossing occasionally, for 1 to 2 minutes. Taste and adjust the amount of vinegar and/or sugar as desired.

4. Top with the reserved bacon, pecans, freshly ground black pepper and pickled raisins. Serve warm.

Pickled Golden Raisins

I always keep a jar of these raisins in my fridge. I love their texture and sweet-tangy flavor that’s surprisingly complex to be only two ingredients. They’re just right for sprinkling onto salads or adding to a cheese plate.

Makes: About 1 cup

Ingredients

• 1 cup golden raisins
• ½ cup cider vinegar, or as needed

Instructions

Place the raisins in a glass jar and add enough vinegar to submerge them. Microwave uncovered on high for 1 to 2 minutes or until vinegar bubbles. Carefully remove the jar and let stand until cool. Cover and refrigerate for up to three months.