I planted my first garden this past summer in a suburb near Chicago and although I lost 20 tomato plants to blight, I was able to harvest my collard greens up until December 1st! If I'm not blending the leaves into a green smoothie, I like to make this simple salad. To read more, visit www.greeneyedladies.com.
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon honey, agave, or maple syrup
1 heaping teaspoon salt
Freshly ground pepper
Dash of cinnamon
Dash of cayenne (optional)
1 bunch collard greens, stripped from stems
1 avocado, sliced
½ cup red onion, sliced
¼ cup hemp seeds
¼ cup raw pumpkin seeds (pepitas)
¼ cup goji berries, raisins or other dried fruit
Roll collard leaves into a cylinder and slice very thin. Pour enough dressing on top of greens to saturate them, then gently massage leaves to make them more tender. Top with avocado, red onion, hemp and pumpkin seeds, and dried fruit. Mix. Add more dressing if needed. Enjoy!