Raw Southern Greens
4 curly green or red kale leaves, or a mixture, stems removed
2 collard leaves, stems removed
4 fresh basil leaves, chopped
2 tsp extra virgin olive oil
2 tsp fresh lemon juice
1/2 tsp garlic, crushed
1/8 tsp salt
Chop the kale medium fine and transfer to a mixing bowl. Destem the collards, fold in half lengthwise, and roll tightly like a cigar. Slice into thin strips and chop medium fine. Place in the bowl with the kale and add the basil, olive oil, lemon juice, garlic, salt, and cayenne. Work the dressing into the greens with your hands. Marinate for 10 minutes at room temperature before serving. Stored in a sealed container, Southern Greens will keep for three days. Bring to room temperature before serving.
Well, that in mind, I didn't have collards so I just added a little more kale. I also used some really pretty purple basil, cut down the lemon juice to 1.5 tsp and eventually changed it to lime juice (was pretty lemony, I like it better with less), and used a pinch of nice kosher salt. It was good, but it was still kinda less than spectacular. So, on a whim, and after seeing a picture of strips of tempeh on a salad in another cookbook, I lightly sauteed up some tempeh, splashed it with soy sauce (would have used sesame oil if I had it, sadly don't...) and cut it into squares. I pulled out my mortar and pestle and put the torn basil leaves, the garlic, lime juice, salt, and cayenne in the mortar, then mashed it all up. I dumped that on my kale, then poured the oil on top. After mixing it up well, I tossed the tempeh on top, mixed it up, and let it sit for about 3 hours (I made it in the morning for lunch at work.) It was divine! I was surprised what a difference the tempeh made. I don't know if it was any different because of mashing the seasonings together, but something today was very spectacular, so I recommend you all try it.