[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]Adapted from a recipe by Jackie Graff. This is a wonderful use of fresh herbs and greens.

Ingredients:

• 3 cloves of garlic
• 2 T fresh oregano
  
• 1/2 cup fresh basil
• 2 T fresh thyme
• 1 medium onion finely chopped
• 1 red bell pepper
• 3 cups of chopped tomatoes
• 1/2 cup pine nuts
• 2 lemons juiced
  
• 1/2 cup olive oil
• 2 tsp sea salt
• 1 bunch of kale
• 1 bunch of collard greens

Preparation:

Rinse and chop kale and collards into fine strips. Blend pine nuts, lemon juice, olive oil and salt and pour this dressing over the greens and massage well. Allow the greens to marinate for one hour.

Place garlic, oregano, thyme and basil in a food processor and finely chop. Chop onions, tomatoes, red pepper and place in a large bowl. After the greens have marinated, blend all ingredients together in the bowl and serve.

Servings:

8[/vc_column_text][/vc_column][/vc_row]