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8 cups thinly sliced dark greens (kale, collards and chard)
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 to 3 cloves garlic, crushed
1 tsp. sea salt
Optional additions: grated carrots, toasted sunflower seeds
Place all ingredients for the salad and any desired optional additions into a large bowl. Mix together well. Let rest for about 30 minutes before serving. Toss again.
Yield: 4 to 6 servings
Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre