This is a great late summer dish that will leave you satisfied and
refreshed!
1 bunch collard greens
1/4 cup sliced red bell pepper
1/4 cup red onion cut in half moons
1/4 cup cucumbers cut in half moons
1 tsp sea salt
For the dressing:
1 tsp cumin
1/4 cup olive oil
1/4 cup agave nectar
3 tbsp apple cider vinegar
Slice the stem out of the collards and cut into thin strips. Gently work in
the sea salt until the greens start to produce moisture or "sweat". Add
the rest of the chopped vegetables and mix. In a separate bowl or
measuring cup, whisk all the dressing ingredients and pour over the
veggies. Let marinade in the fridge for at least six hours. The longer
you let it marinade, the richer the flavor gets.
Enjoy!
refreshed!
1 bunch collard greens
1/4 cup sliced red bell pepper
1/4 cup red onion cut in half moons
1/4 cup cucumbers cut in half moons
1 tsp sea salt
For the dressing:
1 tsp cumin
1/4 cup olive oil
1/4 cup agave nectar
3 tbsp apple cider vinegar
Slice the stem out of the collards and cut into thin strips. Gently work in
the sea salt until the greens start to produce moisture or "sweat". Add
the rest of the chopped vegetables and mix. In a separate bowl or
measuring cup, whisk all the dressing ingredients and pour over the
veggies. Let marinade in the fridge for at least six hours. The longer
you let it marinade, the richer the flavor gets.
Enjoy!
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Natural Living Arts
(585) 261-0243
(310) 804-7251
jeffthemacrochef@yahoo.com
(585) 261-0243
(310) 804-7251
jeffthemacrochef@yahoo.com