The collard greens in this recipe are raw. You can also steam the collard strips for about 5 minutes if you like, and then marinate them. Kale is good this way, too.
1/4 c apple cider vinegar
1/4 c chopped sun-dried tomatoes (optional)
1/4 c chopped scallions
1 garlic clove, minced
1 t red pepper flakes (or to taste)
2 t sea salt, divided
1/2 t black pepper
1 bunch collard greens, washed
2 T extra virgin olive oil
1. In a large bowl, combine vinegar, tomatoes, scallions, garlic, red pepper flakes, 1 t salt, and pepper. Set aside.
2. Cut the collard leaves from the hard stem. Take several leaves and roll them into a cylinder, the shape of a fat cigar. Using a knife, cut the leaves into thin strips. This is called chiffonade. Repeat using all the collard greens. Put the collard strips into another large bowl and add the olive oil and remaining 1 t salt. Combine until the strips are well coated.
3. Transfer the collard strips to the bowl containing the apple cider vinegar marinade. Stir to combine well. Let marinate in the refrigerator for at least 4 hours or overnight.