Recipe by Kim Hunter
Makes 4 servings
Ingredients:
1 pound of hearty greens (swiss chard, collards, kale)
1 teaspoon salt
1 Tablespoon white balsalmic vinegar
3 Tablespoons olive oil
½ teaspoon sugar
1/3 cup chopped pecans
1-2 apples, thinly sliced and tossed with ½ teaspoon lemon juice
Extra ½ teaspoon lemon juice
Optional: ¼ cup shredded parmesan cheese
Instructions:
Chop greens, removing tough center stems. Sprinkle with salt, toss to combine and let sit for 2 hours. The salt draws out the moisture in greens and results in a nice wilted green with less dressing required. Combine white balsalmic, olive oil and sugar, whisking gently and allowing sugar to dissolve. Up to an hour before serving, drizzle dressing over wilted greens and toss to combine. Add the extra ½ teasppon lemon juice and gently mix again. Top with chopped pecans and sliced apples and optional cheese. Enjoy as a side dish or light lunch.
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