1 lb kale (or collard greens)
1 tablespoon olive oil
2 cloves garlic, minced. Adjust to taste.
1/2 teaspoon salt
This recipe is from Erin at the Southern Dharma Retreat Center
Remove kale stems and tear greens into smallish pieces. Pour olive oil on top and "massage" gently for several minutes, getting the greens good and soft. THIS STEP IS CRITICAL!! Add minced garlic (careful with quantity as this will be served raw, so the garlic will remain in all of it's spicy glory- I love raw garlic, so I tend go over board) and salt and toss lightly to distribute.
Allow to marinate in the refrigerator for several hours.
If you go over board with the garlic the first time (like I did) this works wonderfully on top of a bed of greens to help neutralize it. Remember raw garlic is spicy!!
I have tried collard greens with great success. Mustard Greens, not so much.
All credit goes to Erin at the SDRC; I thought I was a pretty good little vegan cook until I met this woman. Thank you!