COLLARD GREEN SALAD

COLLARD GREEN SALAD

Raw collard greens? One bite of these sprightly green ribbons and you'll be
A convert. If you can't get collards, use kale:

2 (1-pound) bunches collard greens or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice

Stack leaves of collard or kale; roll up tightly the long way, making a
Cigar-shape roll. Cut as thinly as possible across the greens, making thin
Ribbons (a chiffonade). You may have to do this in batches.

This can be done up to 2 days in advance. Store greens in zip-top plastic
Bags and refrigerate.) Place greens in a large salad bowl. Drizzle with oil.
Add salt, pepper and lemon juice. Toss well. Serves 8.