Growing up in an African American home my family members always cooked collards, mustards, and turnip greens. I did not know of any other greens like kale, beet greens, chard, and others.

Boy was I shocked when I grew up and found out that there were a myriad of available greens and get this….you can eat them all RAW! I have to thank my dear husband for introducing me to that.

Now I eat more raw green dishes then I ever have before and I love it. Here is one of my favorite recipes for raw greens:

Collard and Kale Salad

Ingredients:

1/2 bunch of collards
1/2 bunch of kale
1/4 cup capers
1/4 cup chopped black or green olives

Dressing
1/2 cup of red onions
1/4 cup of fresh chopped garlic
2 tbl basil
1 cup of olive oil
1/2 cup of cider vinegar
1/4 cup of curly parsley
1 tsp sea salt

Directions: Rinse and chop greens (be sure to chop collards well as they tend to be a bit tough). Let greens drain. Add olives and capers and refrigerate until ready to eat.

For Dressing: Mix oil and vinegar in a jar or bowl. Add remaining ingredients and mix well. I use a mason jar and shake it all up.

Let the dressing sit in the refrigerator until you are ready to eat. Top your salad with dressing and enjoy!

You can be very creative with this recipe by adding ingredients like mushrooms, parmesean cheese, and pine nuts.

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