Ingredients
2 bunches kale, mustard greens, or broccoli rabé

Dressing
1/4 cup lemon juice
3 minced garlic cloves
1 Tbsp reduced sodium soy sauce
1 minced anchovy fillet (optional, if you eat meat)
1/2 tsp freshly ground pepper
1/4 tsp salt

Preparation
Strip kale and mustard leaves from the stems. For broccoli rabé, separate the florets from the leaves; cut large florets into bite-size pieces. Wash and dry the leaves (and florets). Tear the leaves into small pieces and place everything in a large bowl.

Mix the dressing ingredients together and pour into the leaves (and florets).

With clean hands, firmly massage and crush the greens until the volume is reduced by about half (1 to 2 minutes). They should look a little darker and somewhat shiny and have a silky, soft texture.