Kale, Collard & Basil Salad

4 curly kale leaves, chopped (stems removed)
2 collard leaves, chopped (stems removed)
fresh basil (use as much as you want – I use a lot!)
2 tsps extra virgin olive oil
2 tsps fresh lemon juice
1 garlic clove, crushed
1/8 tsp pure salt
dash of cayenne pepper

• Place kale, collards & basil in a bowl.
• Combine remaining ingredients & pour over greens.
• Marinate for 10 mins @ room temperature before serving.

Serves 2.

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SIDE NOTES:

~ Adapted from “Raw Food Made Easy”. Very easy (indeed) & very tasty if you like green stuff. I get a little lazy w/ the chopping, but you can cut the greens into smaller, thinner pieces, and if you want it to take on more of a cooked texture, work the dressing into the greens with your fingers. I just mix with a spoon as it’s less time consuming & I enjoy the raw texture anyway. Can omit the collards & use all Kale if desired.

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