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Ingredientes
- 2 lb small red potatoes scrubbed
- 1 lb collards coarse stems discarded and the leaves washed well and cut into 1-inch pcs
- 2 Tbsp. Dijon-style mustard
- 2 Tbsp. red-wine vinegar
- 1/3 c. extra virgin olive oil
- 6 slc lean bacon cooked till crisp, liquid removed, and crumbled
- 3 Tbsp. thinly sliced scallion
Direcciones
- In a kettle combine the potatoes with sufficient water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 min, or possibly till they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 min.
- Drain the collards in a sieve, refresh them under cool water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it emulsified. Quarter the potatoes and add in them to the dressing. Add in the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1284g | |
| Calories 1360 | |
| Calories from Fat 656 | 48% |
| Total Fat 74.39g | 93% |
| Saturated Fat 10.38g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113mg | 5% |
| Potassium 4625mg | 132% |
| Total Carbs 160.3g | 43% |
| Dietary Fiber 25.2g | 84% |
| Sugars 10.66g | 7% |
| Protein 23.81g | 38% |
