Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

Ingredients

• 1 tablespoon balsamic vinegar 
• 4 servings pepper black freshly ground
• 1 pint cherry tomatoes 
• 10 cup de-ribbed and collard greens rinsed drained chopped
• 2 cups cremini mushrooms sliced baby bella
• 2 large garlic cloves minced
• 4 servings kosher salt 
• 8 teaspoons olive oil extra-virgin divided
• 3 slices turkey-bacon cut into slivers

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• glass baking pan

Directions

1. Preheat oven to 40
2. Place tomatoes in a medium glass baking dish lightly coated with cooking spray.
3. Drizzle with 2 teaspoons oil and a pinch each salt and pepper.
4. Bake at 400 for 15 minutes, until tomatoes are hot and skins are wrinkled. Cover with foil; set aside.
5. Place 2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add mushrooms, and sprinkle with a pinch each salt and pepper. Saut just until mushrooms are tender and golden brown, about 5 to 8 minutes.
7. Transfer to a plate, and keep warm.
8. Add 2 teaspoons oil to the same skillet over medium-high heat, along with half of garlic and half of bacon; saut 30 seconds.
9. Add half of collard greens, and stir-fry just until greens are wilted; transfer to a large metal bowl. Repeat with remaining 2 teaspoons oil, garlic, and bacon, and saut briefly before adding remaining greens. Stir-fry just until greens are wilted; add to bowl.
10. Add tomatoes and mushrooms to the bowl with greens.
11. Pour vinegar into skillet (be careful of fumes); simmer 30 seconds.
12. Drizzle over salad, and lightly toss along with salt and pepper to taste.
13. Serve warm.