Recipes that make you say wow!

• 1 lb collard greens, stems removed
• 2 ripe avocados 
• 1/2 tsp salt
• 2 tbsp fresh lemon juice
• 1 cup fresh cilantro or basil leaves, packed
• 1 and 1/2 cups cooked chickpeas 

Pickled red onions

These should be prepared at least 3 hours prior to use. Overnight is best.

• 1 medium red onion
• one cup Apple cider vinegar
• One cup of water (not tap, please!)
• 1/3 cup white sugar
• Three or four garlic cloves, cut in half
• 2 tsp peppercorns (Try Pink! But you can use mixed as well)
• One tablespoon salt
• 
  

Instructions:

1. In a small saucepan, bring the apple cider vinegar water to a boil. And boiling point, stir to make sure all the sugar is dissolved and remove from the heat. Obviously, turn off the fire. Set aside.
2. On a madoline, If you don't already have this tool, you must! Invaluable, and kind of dangerous. Get yourself one and always always always use the guard attachment. Thinly slice The Onion. 
3. Place those gorgeous onions in mason jar, along with the garlic cloves and peppercorns.
4. Pour the cooled vinegar solution into the Mason jar.   this will yield you the crispiest onions. Note, the vinegar solution can be slightly warm when adding it to the onion/garlic/peppercorn mixture. If for some reason you're in a rush because life is just like that sometimes, adding the vinegar solution, at room temperature, works just fine. Let rest for at least 1 hour, then transfer to the refrigerator to cool.
5. This will keep exceptionally well for up to 2 weeks.
6. Eat.
   

1. Bring a medium sized pot of water and a tablespoon of salt to a boil.
2. In a large bowl, add cold water and ice.
3. Blanche  by adding them to the boiling water, making sure they are submerged for two to three minutes (max). 
4. remove plunge them into the ice bath.
5. Spread them out in a single layer, gently squeeze any excess water with your hands. 
6. While the greens are cooling, lightly mash the chickpeas. 
7. Once cooled, Add the greens, avocado, cilantro leaves and olive oil to a food processor and blend until finely chopped, scraping down the sides as needed. 
8. Add half of the mashed chickpeas to the food processor and pulse until Incorporated.
9. Transfer the hummus to a large bowl,  fold in the remaining chickpeas and season to taste with kosher salt and lemon juice. 
10. When serving, add a gorgeous drizzle of olive oil and top with the hand pickled onions that I forgot to film, recipe below. 
11. However you may proceed without. 
12. Eat.