Collard Greens Vinaigrette Recipe | Epicurious

For those who might shudder at the thought of eating raw hardy greens like collards or kale, this vibrant side inspired by the French bistro classic leeks vinaigrette is the answer. Simmered past squeaky-raw yet well short of meltingly braised, they offer substantial bite, like al dente pasta. The mustard dressing couldn’t be simpler to make—use it as a base for any salad you might serve this season. It’s punchy enough to stand up to winter vegetables or any sturdy bitter green.

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