Day 41 ...And The Beet Goes On....

...AND THE BEET GOES ON...

oKAY, sorry for posting so late but as you can see from above, this is what I was doing in the kitchen. Came up with this recipe on the spot because I have more collard greens than I know what to do with it. I hope you like it, I certainly did.

Ingredients for THE BEET GOES ON SALAD

4 cups of thinly sliced collard greens, tightly packed (great source of folic acid)

1 tsp of minced garlic ( I love garlic)

1/4 cup of Bragg's raw unpasteurized apple cider vinegar + 1/4 more

dash of salt

1/4 cup extra virgin olive oil

1/4 cup diced red onions

2 Tbsp green bell pepper or red bell pepper

1 Tbsp dulse granules (great source of iodine)

1/4 cup currants or 1/3 cup for sweeter taste

1/4 cup shaved or grated beets

First add apple cider vinegar and dash of salt to the collard greens and work with fingers to wilt the greens (till they start to take a darker green color). Then add the rest of the ingredients as listed. You can eat as is or garnish for more fun. I like more fun!

...LET THE BEET GO ON...