One of my favorite salads, hands down.
SOUTHERN GREENS EVERYTHING SALAD
1 cup curly green kale, stems removed
1/2 bunch collard greens, stems removed
1/4 cup basil leaves
3/4 teaspoons sea salt
2 cloves garlic, crushed
2 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
1/8 teaspoon cayenne
1/2 apple, diced
seeds from 1/4 pomegranate
1/2 red pepper, diced
1/4 red onion, diced
1/2 an avocado, diced
1/4 cup chopped pecans
1/4 cup dried cranberries
Chop the kale medium fine. To chop the collard greens and basil, first stack several leaves, roll them and cut into thin strips. Then chop medium fine. Add the salt, garlic,olive oil, lemon juice and cayenne into the greens and massage the greens, working the dressing into them with your hands. You will notice that the greens will ‘break down’ and almost appear cooked.
Add remaining ingredients.
Pick up a fork and dive in!
Note: Just like us greens love a good massage. This is a wonderful way of really connecting with your food and the benefits are that it makes tougher greens like kale and collards more digestible in addition to really bringing out the flavor. Don’t be stingy! A good three minutes of kneading is almost like culinary foreplay working you up to the main event. And boy, are you ever going to enjoy that!