Chef Danielle worked her "Soul Fusion" magic into a yummy risotto jambalaya last week and while this week's creation -- a mixed kale and collard caesar salad -- would play nicely alongside it, the addition of grilled chicken and cornbread croutons make it a main course of its own.
Dark leafy greens -- a substitute for traditional romaine -- kick up this dish's nutrient profile (they're chock full of vitamins such as A, C and K) and may even send you into fall with a healthy, post-summer glow.
Watch how Chef Danielle makes it and get the full Mixed Kale and Collard Chicken Caesar Salad recipe here.
Related on HuffPost:
How will Donald Trump’s first 100 days impact YOU? Subscribe, choose the community that you most identify with or want to learn more about and we’ll send you the news that matters most once a week throughout Trump’s first 100 days in office. Learn more