Kale and Collard Chopped Salad

Kale and collard greens are great choices of plants to grow in your garden as both are ranked 19th on the 2018 Dirty Dozen list.  They consistently rank on this list.  Making the top 12 in the past.  In case you are not familiar with the Dirty Dozen list, it is a list put out every year by the EWG (Enviromental Working Group) listing the 12 foods most contaminated with pesticides and other chemicals.  The “guide” is based on analysis of the U.S. Department of Agriculture’s Pesticide Data Program (PDP) report, which is published annually. The USDA and Environmental Protection Agency work together to identify foods to be tested for pesticides on a rotating basis.  Follow this link to see the entire list. https://www.ewg.org/foodnews/dirty-dozen.php

Kale

Basil

Collard Greens

Thyme

1.  Head out to the garden and pick 3-5 leaves each of kale and collard greens.
2.  Go ahead and pick 4 or 5 basil leaves and a few sprigs of thyme.  To me, these two herbs are what make this salad delicious!
3. Pull up a carrot if you have any.  Wish I had some in my garden, but I don't.
4.  Return to the kitchen and rinse all the produce.  Mainly just to remove any dust or unseen bugs.
5.  Chop or cut into bite-size pieces with a knife or  kitchen scissors.
6.  Fermented foods are great for gut health and disease prevention, so I like to throw in a little sauerkraut and pickled beets I've purchased from the store.  I also tossed on some purchased carrots, cooked chicken and parmesan cheese. 
7.  Now drizzle on a little olive oil and organic vinegar. (1 tsp each). Toss to cover salad ingredients.
     Serve as the main or a side dish.