This highly coveted recipe is requested by many clients, friends, and family members.  This collard green salad is perfect for vegans, raw food enthusiasts, and anyone who loves veggies. It’s also my personal favorite dish to bring to events.

When preparing this dish, engage all your senses and intuition, adding and mixing ingredients until the spirit of the ancestors whispers, “stop, my child you’re good.”

1 Bunch of Collard Green
1 Large Red Onion
4 Red Delicious or Baking Apples
Braggs Amino Acids
Extra Virgin Olive Oil

Wash Collard Greens thoroughly with a vegetable cleaner (veggie wash or baking soda with distilled white vinegar) in lukewarm water.  Take cleaned leaves, slice them finely across vertically and place in a bowl (can be Tupperware or any type bowl with a matching top).

Cut the red onion and red apples into small triangular pieces, then place them in a bowl with the collard greens.

Pour olive oil into the bowl, lightly saturating the ingredients. Use your hands to mix the olive oil with the collard green leaves, red onion, and red apples, feeling your healing energy of love transfer into the dish.

Finally, spray or pour Bragg’s Amino Acids over the ingredients. Be careful not to use too much, as it can make the dish salty.

Once again, mix the ingredients with your hands, being mindful of your energy and consciousness.To ensure the ingredients are just right, wave your hand over the dish toward your nose and inhale the aroma. It should be pleasing and well-balanced among all the ingredients. If you feel more ingredients are needed, add them, mix again with your hands, and check the aroma once more. 

Once the dish is balanced, cover the bowl and refrigerate it for at least 8 hours to marinate. The longer it marinates, the tastier it becomes. Before serving, remove the dish from the refrigerator and mix it again with your hands.

Taste and adjust with amino acids, if necessary.Serve alone or with a dressing (Tahini or Goddess dressing). It makes the perfect leftover treat.  ENJOY!!!!

Dish created by: Susan Patterson  Written by: Marika Bethel