This is a great foundation recipe.
2 bunches parsley – I prefer the flat Italian but you can use the curly too
1 bunch kale – I like the white or red russian and of course the lacinato kale is also a good choice, and the scotch kale will hold up the longest
1 small red onion
6 garlic cloves
1/2 cup olives
1/4 cup dry oregano or 1/2 cup fresh
3 tablespoons olive oil
Juice from one lemon
sea salt and ground pepper
Directions Get a large bowl and set on the side I like to chop my greens in bite sized pieces so you don’t have to fight with a giant forkful of greens with that in mind chop the parsley, kale, and olives place in the large bowl you have set aside. Next the cucumber – if the skin is thin leave it on otherwise peel it Remove the seeds and chop. Toss the chopped cucumber into the bowl with the chopped greens. Mince the onion and garlic. and fresh oregano if using that. Add to the other ingredients in the large bowl. Drizzle on the oil and lemon juice. Take your impeccably clean hands and rub the oil and acid into your greens. Not only does this help to mix everything well, massaging the leaves helps the marinade to break down the leaves and makes everything softer. Season to taste with pepper and salt. This tastes better as it sits. Will keep in your fridge for up to a week. NOTES: You can use more or less onion and garlic to taste. I like to use red, white and yellow onions, shallots and scallions are a nice combination as well. You can add dried fruit, sundried or fresh tomaotes (add these at the end or they got soggy fast) fresh peppers, seeds, nuts the possibilities are endless. For greens collards are a good choice also.