Crque mama with marinated collard salad recipe

Ingredients

• 1 whole wheat baguette
• 1 Tablespoon Dijon mustard
• 1 pound thinly sliced lean Black Forest ham
• 4 ounces Gruyère cheese, grated (about 1 cup)

• 2 Tablespoons olive oil
• ¼ cup white wine vinegar
• 1 garlic clove, minced or pressed
• Pinch of red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 bunch collard greens, stems removed and trimmed, cut crosswise into thin ribbons
• ½ red bell pepper, thinly sliced
• ½ green bell pepper, thinly sliced
• ¼ medium sweet onion, thinly sliced

For the Croque Mama
1. Place a rack in the top third of the oven and preheat the oven to 425°F.
2. Slice the baguette lengthwise in half and cut each half into 6 equal pieces. Lightly spread some of the Dijon mustard on each piece, then top with 1 or 2 slices of ham and the cheese.
3. Place in the oven for 10 to 12 minutes, or until the bread has lightly browned and the cheese is melted and bubbly.
For the Marinated Collard Salad
4. In a small bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt, and pepper.
5. In a large bowl, combine the collard greens, bell peppers, and onion with the dressing and then, with your hands, gently massage the dressing into the collards to wilt them. Chill until ready to serve.