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Step 1
In a large bowl combine greens and salt. Massage the leaves with the salt and let rest 10 minutes so that the juices come out of them.
Step 2
Add half of the greens to a quart jar. Throw in the garlic cloves and pack the rest of the greens tightly on top, pushing them down so that the juices cover them.
Step 3
Cover tightly and ferment 3 days or until they are bubbly and tangy to your liking. Transfer to cold storage.