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Ingredients
2 (1-pound) bunches collard greens
or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice
Instructions
or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice
1. Stack leaves of collard or kale; roll up tightly the long way, making a cigar-shaped roll. Cut as thinly as possible across the greens, making thin ribbons (a chiffonade). (You may have to do this in batches. This can be done up to 2 days in advance. Store greens in zip-top plastic bags and refrigerate.)
2. Place greens in a large salad bowl. Drizzle with oil. Add salt, pepper and lemon juice. Toss well. Serves 8.
Recipe by Crescent Dragonwagon, "It's Your Lucky Day," December 2009.
Nutritional Information
2. Place greens in a large salad bowl. Drizzle with oil. Add salt, pepper and lemon juice. Toss well. Serves 8.
Recipe by Crescent Dragonwagon, "It's Your Lucky Day," December 2009.
Per serving: 70 calories, 4g fat, 0mg chol., 3g prot., 7g carbs., 4g fiber, 140mg sodium.
