Yields 2 servings
I am psycho—I mean psychic—and I know what you’re thinking: “Ginger, was this recipe named after you?” But of course! I am divine, just as your greens will be divine once you smother them with a tangy avocado dressing. Then, when you put them in your mouth, you’ll think of me, goddess that I am.
- 3 cups chopped kale or collard greens, lightly packed
- 1/2 ripe avocado
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced onion
- 1/4 teaspoon minced garlic
- Pinch salt
I see tender kale dressed with tangy cream sauce in your future, but you must begin at the very beginning. Like the goddess Julie Andrews said, it’s a very good place to start.
Steam the kale until bright green, about 5 minutes. Transfer to a medium bowl.
To prepare the dressing, put the avocado, lemon juice, oil, onion, garlic, and salt in a food processor and process until well blended.
Toss the dressing with the warm greens.
Put individual servings in small bowls or on plates alongside the main dish. Serve these greens with full awareness of the goddess in you.
Per serving: 180 calories, 4 g protein, 13 g fat (2 g sat), 16 g carbohydrates, 44 mg sodium, 141 mg calcium, 5 g fiber
Variation: Sometimes the goddess wants to go raw. To create a dressing with a thinner consistency for a raw vegetable salad, combine the avocado, lemon juice, oil, onion, garlic, and salt with 1 tablespoon of water and 1 additional teaspoon of lemon juice.
In a flaming hurry?
Goddess on the go? Don’t make a dressing at all. Instead, slice the avocado and arrange it over the steamed greens, drizzle with lemon juice, and sprinkle with a pinch of salt.
To get busy with Mistress Ginger in the kitchen, go to mistressgingercooks.com.