September 27, 2012
Lunch—massaged raw collard green citrus salad with signed orange twists.
No strict recipe, if you’re interested, mainly just de-stem a bunch of collard greens, slice the leaves into one- or two-inch thick strips, place in a bowl and douse with juice form about one half orange + one lime, then massage vigorously to break down the toughness of the leaves. Once it’s reduced in volume by about half, salt + pepper to taste, add about a tablespoon of olive oil (we used lemon infused), and two sliced scallions. The peel a handful of strips from the rind of an orange and singe over heavy heat in a heavy skillet. Chill and eat.
