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.