Can be used on it’s own or as a salad topper.
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Ingredients
- Collard greens
- 2 tablespoons of olive oil
- 1/2 lemon
- Sprinkle of sea salt
- Clove of garlic
- Dash of cayenne
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Approximate serving size
- 2-3 Salads
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Machine use
- None
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Directions
- Cut the stems off the collard green leaves.
- Stack the leaves on top of each other and roll them up.
- Cut across. The leaves will form into strips.
- Add to bowl.
- Chop up garlic and add to bowl.
- Pour rest of ingredients onto collards.
- Toss to coat.
- Place in container and put in fridge to marinate.
