Collard Greens Vinaigrette

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.For more Thanksgiving recipes, tips, menus, and inspiration, head to our 2026 Thanksgiving Hub.Recipe informationIngredients½cup raw walnuts2bunches collard greens, ribs and stems removed, leaves cut into 2" pieces1tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more2garlic cloves, finely grated¼cup white wine vinegar2Tbsp. Dijon mustard, preferably country-style⅓cup plus 1 Tbsp. extra-virgin olive oil¼cup (packed) coarsely chopped tarragon, plus leaves for serving2tsp. sugar, plus more for walnutsNeed to make a substitution?PreparationStep 1Place a rack in middle of oven; preheat to 325°. Toast ½ cup raw walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes.Step 2Meanwhile, cook 2 bunches collard greens, ribs and stems removed, leaves cut into 2" pieces, in a large pot of generously salted boiling water until just tender, 9–11 minutes. Using tongs, immediately transfer to a large bowl of ice water and let cool.Step 3Whisk 2 garlic cloves, finely grated, ¼ cup white wine vinegar, 2 Tbsp. Dijon mustard, preferably country-style, ⅓ cup extra-virgin olive oil, ¼ cup (packed) coarsely chopped tarragon, 2 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Set dressing aside.Step 4Transfer toasted walnuts to a small bowl and drizzle with remaining 1 Tbsp. extra-virgin olive oil. Sprinkle with a generous pinch each of sugar and salt and toss to coat. Taste and add more sugar if needed (nuts should be more sweet than salty). Set seasoned walnuts aside.Step 5Drain collard greens and squeeze gently to remove excess water. Transfer to bowl with reserved dressing and toss to coat evenly. Cover and chill at least 15 minutes and up to 2 hours.Step 6Arrange greens in a shallow bowl or on a platter and spoon any dressing remaining in bowl over. Top with seasoned walnuts and tarragon leaves.Do Ahead: Walnuts can be toasted and dressing can be made 1 day ahead. Store walnuts airtight at room temperature. Cover dressing and chill.Recipe notesBack to topTriangle