Yield: 1 serving
Southern-style greens go raw. Massaging preserves their color and nutrition; garlic and cayenne keep their spicy kick.
- 4 leaves green or red curly kale or a combination, stemmed
- 2 leaves collard greens, stemmed
- 4 leaves basil, chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon crushed garlic
- 1/8 teaspoon salt
- Dash cayenne
- cutting board
- chef’s knife, 8-inch
- medium bowl
- citrus juicer or reamer
- measuring spoons
- garlic press
- saucepan (optional)
Chop the kale medium-fine and put in a medium bowl. To prepare the collard greens, stack the leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips, then chop medium-fine and put in the bowl with the kale. Add the basil, lemon juice, oil, garlic, salt, and cayenne. Work the dressing into the greens with your hands. Stored in a sealed container in the refrigerator, Southern Greens will keep for 3 days. Bring to room temperature before serving.
Per serving: calories: 98, protein: 4 g, fat: 5 g, carbohydrate: 9 g, fiber: 3 g, sodium: 325 mg
Warming Option: Put in a small saucepan over low heat and warm gently for 2 to 3 minutes. Do not overheat.
Asian Greens: Replace the collard greens with 2 stalks of bok choy, thinly sliced crosswise. Omit the basil and salt and add 1/2 teaspoon of tamari and 1/4 teaspoon of grated fresh ginger.
Indian Greens: Replace the collard greens with 2 leaves of mustard greens, rolled and sliced as directed for the collard greens. Omit the basil and add a dash of ground cumin and a dash of curry powder.