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Sturdy Greens Salad

Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.
a sturdy green salad in a metal lunch box bowl
  • Yield 2 servings
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • 4 cups chopped sturdy greens (chard, kale, mustard, turnip, collard, or beet greens)
  • 1/4 tsp. sea salt, plus more to taste
  • 2 tbs. extra-virgin olive oil
  • 1 cup diced red bell pepper
  • 1/2 medium shallot, thinly sliced
  • 1 tbs. capers
  • 1/2 tsp. dried basil


Add the greens, salt, and olive oil to a large bowl. Massage by hand until the greens have softened and appear darker in color, about one to two minutes.
Add the bell pepper, shallot, capers, and dried basil to the massaged greens and toss. Enjoy fresh or refrigerate for up to three days.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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