Collard Greens, Blue Potato and Bacon Salad Recipe

Name: Collard Greens, Blue Potato and Bacon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces thick-cut bacon, cut into 1/4-inch dice; 1 pound baby blue potatoes, quartered; Kosher salt; Freshly ground pepper; 1/2 cup chopped walnuts; 8 quail eggs (see Note); 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; Pinch of sugar; 1 1/2 pounds young collard greensstems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons; 4 ounces Stilton cheese, crumbled

Servings: persons

6 ounces thick-cut bacon, cut into 1/4-inch dice
1 pound baby blue potatoes, quartered
Kosher salt
Freshly ground pepper
1/2 cup chopped walnuts
8 quail eggs (see Note)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Pinch of sugar
1 1/2 pounds young collard greensstems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons
4 ounces Stilton cheese, crumbled

1
Preheat the oven to 400.
2
In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes.
3
Using a slotted spoon, transfer the bacon to paper towels.
4
On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper.
5
Roast for about 40 minutes, stirring once, until the potatoes are tender and browned.
6
Let cool.
7
Meanwhile, spread the walnuts in a pie plate.
8
Bake for about 12 minutes, until golden and fragrant.
9
Let cool slightly, then roughly chop the walnuts.
10
In a small saucepan, cover the quail eggs with water.
11
Bring to a boil and cook for 2 minutes.
12
Drain the eggs and cool them under cold running water.
13
Peel the eggs and cut them in half lengthwise.
14
In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar.
15
Season the dressing with salt and pepper.
16
Add the collards, bacon and potatoes and toss well.
17
Scatter the toasted walnuts, eggs and Stilton on top and serve.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces thick-cut bacon, cut into 1/4-inch dice, 1 pound baby blue potatoes, quartered, Kosher salt, Freshly ground pepper, and more.

Yes, Collard Greens, Blue Potato and Bacon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Collard Greens, Blue Potato and Bacon Salad

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