Ingredients:

1 bag of collar greens (16 oz)

3 quarts of water

2 pickles

1 carrot

1 small can of beats (sliced)

1 celery stock

handful of walnuts

3-4 tbs of mayonnaise

3 tbs of plain yogurt

salt and black pepper

Collard green salad

1. Put washed and cut greens into a large pot.

2. Pour water and let the greens boil for about 10-12 minutes, until soft, adding 1 tbs of salt during cooking.

3. After draining greens, let them cool down.

4. In the mean time wash celery and peel carrot, slice them as well as pickles.

5. Add all vegetables to greens, add black pepper (1 tea-spoon) and mix mayonnaise and yogurt in. Decorate the salad with walnuts.

Yummy and healthy

• Olive Oil – it does not have to be extra virgin oil
• Two large onions – ordinary or yellow, red if you want to get fancy
• Celery – chopped
• Carrots sliced the long way
• Spices – Could be dill or all spice, salt and pepper.

What you need for a good arugula salad is simplicity.  The reason Arugula is good is because of the strong taste. If you add too much you will not be able to taste what you paid for, that is the Arugula.  You can really add anything to this Arugula Salad, but I think the best addition is ripe green Olives mixed in with Olive oil.

Arugula Salad is naturally good for the liver since it is a bitter herb.  Its a mediterranean herb that is popular in Italian cooking and believe it or not Arugula is related to the humble cabbage.

1. Buy fresh chicory, I go to a local farmers market.
2. Wash it and I remove the first layer of leaves anyway as this is where the toxins are concentrated if they sprayed it with pesticides for example. You never know.
3. Cut off the root ends and take the leaves aside.
4. In a wooden salad bowl or any glass take crushed cloves of garlic and rub or smear them along the edges so the bowls aroma is permeated with garlic (yum-yum as I am a garlic lover).
5. Tarragon is the main secondary ingredient. Sprinkle this on top of the greens, I prefer the fresh leaves.
6. Add five tablespoons of olive oil (does not have to be expensive).
7. Add white pepper, sea salt.
8. Mix it and add tarragon vinegar (could be balsamic)
9. Optional is add some parmasiaun cheese and walnuts, but I prefer it simple.

Similar to dandelions or even arugula, Chicory is a dark leaf salad rich in vitamin K and iron.  Because it is a bitter herb it is great for the liver.

1. After you soak the pinto beans and the white peas over night drain excess water.
2. Place beef chunks in a stewing pot with the peas and beans.
3. Add few pieces of celery
4. Add broth or bullian from natural not a cheap msg company.
5. Add 1 tablespoon dried thyme and 1/2 bay leaf
6. Season with salt and pepper
7. Add sugar and a dash of vinegar
8. It is basically a stew.

There is nothing more it is a simple beef stew.

I usually use canned beans as I prefer not to soak beans over night.  I guess I am lazy and canned beans are so cheap.

1. Boil the cray-fish for about 15 minutes until their shell turns color like lobster.
2. Remove the crayfish meat from the tails and the claws and pick out any usable meat from the shell. Remove any black or darken color parts. These are edible, but not as tasty for some.
3. Slice the meat into long strips lengthwise.
4. Create a normal bowl of salad by washing your favorite greens, from arugula to iceberg lettuce. I buy things that are seasonal.
5. Add tarragon and olive oil.
6. Sprinkle herbs of province.

Russians have countless lakes, rivers and access to the sea. Crayfish in the countryside might be like lobster is to Maine. Another alternative for the crayfish salad is simply with olive oil instead of mayonnaise which is what is commonly used in Eastern Europe for everything.

The word crayfish or crawfish comes from the old French meaning crab.  There are fresh and salt water varieties of crayfish.

1. Cook borage leaves and  sautéed with garlic and parsley is the way they do it in Spain. You can add Borage flowers in a circle around the dish as a garish. It goes well with Potatoes.
2. Alternatively the following ingredients can be added: Alternative mixed greens, paprika, cucumbers.
3. Borage seeds which were soaked in champagne.
4. Dressing made of apple cider vinegar and olive oil (or borage oil) with Rosemary, oregano and thyme.
5. If you like a heavy salad you can add onions, red peppers and creamy based dressing.

I know this recipe seems light on instructions but let’s be honest, borage is a herb/green and the way you serve it is more dependent on your conception of what a salad should taste like. I prefer light with fewer ingredients.

1. In a deep pan or skillet place a bony piece of veal.
2. Add chopped carrots
3. Two onions
4. Two turnips
5. Some of the spice  mace
6. Add two quarts or two liters of weak soup broth.
7. Add a little salt
8. After cooking strain except leave pieces of meat you can remove from the bone. It should be reasonably thick.
9. Add fresh parsley as garnish.
10. Salt.
11. Whole white pepper.
12. Add vermicelli noodles to thicken.

I prefer to stain the soup before serving as the vegetables nad meat flavor is already added to the broth and for eating there is just noodles and herbs added. I also retain pieces of the meat for the soup. It is something my mother told me about, but also my wife does and I guess I never had thought about this. No one wants to be working to eat chunky soggy vegetables while eating soup.