Lunch: Collard Greens, Blue Potato, and Bacon Salad

Recipe by Melia Marden Kale isn't the only green that's delicious raw: The thinly sliced collard greens in this salad are a delicious vehicle for all the goodies tossed with them, including roasted blue potatoes, bacon, crumbled Stilton cheese, toasted w

This recipe includes fertility superfoods such as:

Nuts, Apple Cider Vinegar, Walnuts

Health and fertility benefits of Collard Greens, Blue Potato, and Bacon Salad

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

6 oz. thick-cut bacon
1 lb. baby blue potatoes
kosher salt
Freshly ground pepper
1/2 c. chopped walnuts
8 quail eggs (see Note)
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 pinch sugar
1 1/2 lb. young collard greens
4 oz. Stilton cheese

Instructions

Preheat the oven to 400 degrees F. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.
On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool.
Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.
In a small saucepan, cover the quail eggs with water. Bring the water to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise.
In a very large bowl, whisk the olive oil with the vinegar, mustard, and sugar. Season the dressing with salt and pepper. Add the collards, bacon, and potatoes and toss well. Scatter the toasted walnuts, eggs, and Stilton on top and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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