Instead of letting greens sit for a long time or blanching them to take the edge off, we love this technique often used by chefs. Wash and remove rib, if needed, from greens (kale, spinach, chard, dandelion, etc). Place leaves in a large bowl. Drizzle with olive oil and sprinkle with sea salt then, with bare hands, massage the greens thoroughly, similar to kneading bread, until they wilt. They will appear as if they have been cooked, yet still taste raw and chewy for you to serve in many ways.