I don’t remember how I acquired this, but it’s a recipe from vegan blogger Becky Striepe of Glue & Glitter. Her recipe is for a small serving. Increase to suit the size of your crowd.
2 leaves collard greens, destemmed and cut into thin ribbons pinch of sea salt 1 teaspoon fresh ginger, minced 1 teaspoon toasted sesame oil juice of 1/4 a fresh lemon 1/8 cup shredded carrots 1/8 cup green onions, chopped
In a bowl, combine the collards, salt, ginger, oil, and lemon. Massage until the collards begin to wilt then add the carrots and green onions. Serve immediately or let sit.