Collard Greens Salad with Peanut Vinaigrette

  • Serves

    serves 4-6


We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.


  • 1 cup raw peanuts
  • 1 cup grapeseed oil
  • 2 tsp. smoked paprika
  • Kosher salt, to taste
  • 6 tbsp. apple cider vinegar
  • 2 cloves garlic, smashed and minced into a paste
  • 2 shallots, minced
  • Freshly ground black pepper, to taste
  • 1 medium carrot, peeled
  • 8 oz. baby collard greens, stemmed, or 8 oz. collard greens, stemmed and thinly sliced crosswise
  • 1 (15-oz.) can black-eyed peas, drained and rinsed
  • 1 Fresno or Holland chile, stemmed, seeded, and julienned
  • 4 hard-boiled eggs, halved
  • 12 cup loosely packed cilantro leaves


Step 1

Heat oven to 325˚. Toss together peanuts, 2 tbsp. oil, paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer peanuts to a rack and let cool. Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowl of peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.

Step 2

Using a vegetable peeler, shave carrot lengthwise into thin ribbons; transfer to a large bowl along with collard greens, black-eyed peas, and chiles. Drizzle some of the vinaigrette over top. Toss to coat and season with salt and pepper. Divide salad and eggs between 4–6 serving plates; drizzle with more vinaigrette and garnish with reserved peanuts and cilantro.

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