I was thrilled when I saw this recipe for Wilted Kale and Mustard Greens Salad over on Manifest:Vegan blog (thanks for the recipe Manifest: Vegan!). In addition to the great recipe, the post contains an interview with "The Blissful Chef," a lovely macrobiotic chef from LA, which is really interesting too.
I've been trying to eat either collards, kale, or mustard greens as part of my vegetable intake every day...they are all powerhouses of nutrition and so good for you...so this salad really caught my eye. It's quick and simple, with no added oils, and in addition to the nutritious greens, it calls for walnuts, which provide Omega 3's.
The salad is essentially raw, but wilted by massaging the greens in grapefruit juice, salt, and agave. I'm sure it's the salt that does the wilting, but I think the citric acid from the grapefruit might also alter the proteins in the greens and make them softer...not sure about that though.
The next time I make it (and I will be making this a lot) I will follow the exact recipe. But this time, I didn't have any tomato or avocado on hand, so I decided to give it an Asian-y twist. Instead of tomatoes and avocado, I added yellow pepper, scallions, and cabbage. Instead of the portobella cap, I used shitake mushrooms and sauteed them in equal parts water, Bragg's Aminos, and sake for a teriyaki-type flavor. Also used hemp seeds instead of walnuts. The end result was really tasty...which ever way you make it, I definitely recommend giving it a try.