Raw Greens (and taco) Salad

I cant quite remember where I found this recipe. I imagine it happened one day while I was wondering what to do with the raw Kale and Collard greens that were beginning to rot in my refrigerator. Too lazy to reach under the cabinet for a pot to cook them in, I threw them into a bowl and fed them "as-is" to my bewildered husband.
Now that I think of it, I remember googling "Raw Greens" one day, but I do imagine being lazy had something to do with not wanting it cooked. This is my personal spin on the recipe.

1/2 of a bunch of Collard Greens
1/2 of a bunch of curly kale
1/3 of a bunch of lacinato kale (optional)
1/2 medium red onion, chopped
1/4 to 1/2 cup of dried cranberries (I like my salad super sweet so I do 1/2 a cup)
Newmans Own - Low Fat Sesame Ginger Salad dressing, about 1/3 cup 
Olive oil - enough to lightly coat the greens, about 1/4 cup
garlic granules (optional)
ginger powder (optional)


Thoroughly wash all greens and remove them from their stem. Chop to bite-size pieces and put in a big bowl. Add enough olive oil to very lightly coat the greens. Massage the greens with your hands for about 20 seconds, the goal being to manually break down the fibers to give it a more 'cooked' texture. Add all other ingredients, sprinkle lightly with garlic and/or ginger powder (optional) and refrigerate for 20 minutes before serving. Keeps well in the fridge for about a day or two before starting to look goofy (olive oil + cold = looks goofy).

In other news about laziness, taco salad is an excellent dish to eat while sitting on the couch. I was not allowed to eat on the couch when I was growing up, so now I enjoy doing it as much as possible. I also don't believe I have ever ordered taco salad at a restaurant, so I don't entirely know what its supposed to taste like or include, but I do know it has sour cream. And I love sour cream. Here is my take on what I think might go into taco salad...

1/2 cup rice
1/2 cup cooked beans (pinto, black, kidney, etc) or uncooked lentils (or both)
1 onion, chopped
4 cloves minced garlic
1 summer squash, chopped
1 bell pepper, any color, chopped
around 2 cups of vegetable broth
1 ripe tomato 
shredded lettuce
tortilla chips (annoy your family and buy the whole-grain healthy chips)
sour cream
cheddar or mozzarella cheese


Throw the rice, beans, lentils, onion, garlic, squash, pepper, and broth into a crockpot. Cook on low for a couple hours (lets say 7 hours!) or on high for...I don't know how about 4 hours. I feel like my stuff is always done cooking way before the recipe says it should be. 
Once thats done, throw some chips on a plate, top it with the blob that is now simmering in your crockpot, and garnish it with whatever you like (tomato, cheese, lettuce, sour cream). Eat it on the couch.