Serves: 5
Total Calories: 8

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

Equipment:
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.

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 minced 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.

Nutritional Facts:

Serves: 5
Total Calories: 8
Calories from Fat: 8

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cucumbers with fresh mint
carrots with moroccan spices
carrots with parsley and walnuts
coleslaw
latin american cabbage
mediterranean kale
dilly slaw
marinated vegetables
southern greens
tabouli
swiss chard with pine nuts and raisins