Chiffonade is a method of chopping greens. You roll up the whole leaves into a cigar shape and slice across into thin ribbons.
2 lbs (red) potatoes, scrubbed
1 bunch collards, stemmed, chopped in chiffonade; or chopped into 2-inch pieces
6 slices of bacon, optional
2 T Dijon or other mustard
2 T red wine vinegar; or balsamic or sherry vinegar
5 T extra virgin olive oil
salt and pepper, to taste
1/4 t crushed red pepper flakes, optional
1 thinly sliced scallion, optional
1. If the potatoes are large, cut them into quarters, otherwise leave them whole. In a large pot combine the potatoes with enough water to cover by 2 inches. Bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander to drain, reserving the cooking liquid.
2. Return the cooking liquid to the boil and add the chopped collards. Cook, stirring occasionally, for about 10 minutes.
3. Meanwhile, cook the bacon until crispy. Remove from skillet, drain on paper towels and crumble. Set aside. Remove potatoes from colander. Cut, if necessary, into bite-size pieces and put into a serving bowl.
4. Drain the collards in the colander. When cool enough to handle, press them dry in a kitchen towel.
5. In a small bowl or jar, whisk together until emulsified the mustard, vinegar, olive oil, salt, pepper, and red pepper flakes if using. Pour over the potatoes, and gently toss. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion if using and toss again. Taste, and add more of any of the dressing ingredients, to your preference.