Brazilian Style Collard Green Salad
- 2 large bunches collard greens or kale, well washed, tough stems removed
- Coarse sea salt
- Black pepper
- 2 tablespoons extra virgin olive oil
- 1 to 2 lemons, halved
- Stack the leaves of collard or kale, and roll them up tightly the long way, making firm, green, cigar-shaped rolls. (You may have to do this in batches.) On a cutting board, with your sharpest knife, cut as thinly as possible across the greens, making thin ribbons. This can be done up to two days in advance; just store the cut greens in zip-top bags and refrigerate them until ready to finish preparing.
- Up to one hour before you plan to serve the salad, put the greens in your largest salad bowl. Drizzle the oil over them, then salt and pepper them well, and finally, squeeze the lemons over them. (If the lemons have a lot of seeds, squeeze them through a strainer directly onto the greens.)
- Toss well, then rub the greens between your clean hands a bit, to slightly wilt the greens and rub this minimal dressing in a bit. That’s it!