1 Bunch Collards (small leaf, preferably local & enough to fit in a medium size bowl after cut)
1/3 C fresh squeezed orange juice
3 cloves garlic minced
1/3 C of currants (or raisins if you can’t find currants, try Wholefoods or any natural foods store) currants are best as they mix easier
1 T shredded coconut
1 Vanilla Bean split and interior scraped
1 t Walnut oil (you can substitute oil for olive or sesame, I use walnut for its neutral taste)
Juice of I lemon
2 T Sea Salt
Remove steams from collards and roll the leaves in tight cylinders and cut them in thin strips across the roll (chiffonade cut). Cut lengthwise to reduce length of strips
Place in a bowl and cover them with purified water. Add sea salt and lemon juice and let soak for 45 minutes to 1 hour.
Once soaked, drain in a colander and squeeze remaining water from them. Place back into the bowl and add Orange Juice, Walnut oil, Garlic, Currants, Shredded Coconut and Vanilla Bean innards. toss ingredients together and serve.