8 cups roughly chopped greens (kale, collard, bok choy, mustard etc.)
2 large carrots
1 clove of garlic, minced
1 tsp ground coriander (optional)
2 tsp olive or canola oil
salt and pepper to taste
1 tbsp vinegar
1 ½ tsp soy sauce
This recipe was modified from Oregon State University Extension Service's FoodHero.org Website.
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