– one bunch kale
– one bunch collards
– one red bell pepper
– 3-5 small portabella mushrooms
– 1/4 cup of olive oil
– 1/4 cup of apple cider vinegar
– 1/2 tsp of honey
– 1 tsp sea salt
– one lemon
– one inch piece of ginger
– 2 TB italian herbs
– any of your favorite herbs & spices to taste.
Strip the kale and collards leaves off the stems and chop into bite size pieces. Throw greens in a large bowl. Massage 1 tsp of salt into the greens. Squeeze one lemon on greens and continue massaging with hands.
Cut the bell pepper, mushrooms, and ginger into small pieces and add to the bowl with the greens. *If raw ginger is a little too strong for you, blend it (in a blender or food processor) with the liquid ingredients to create a marinade. OR you can also use powdered ginger.
In a separate bowl, mix 1/2 cup olive oil, 1/2 cup of apple cider vinegar, 1/2 tsp of honey, italian herbs, and any additional herbs or spices to taste. Pour the marinade over the salad.
You can eat it right away. But if you have time, let sit for few hours to soften the greens and really bring out the flavor!
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