Cut collard greens into 1 inch thick, long strips. Place into a large bowl. Add red bell pepper and onion, and mix well. In a small bowl combine lemon juice, olive oil, Tamari sauce, and minced garlic. Pour over the collard greens and veggies. Using your hands massage the dressing into the veggies well. Refrigerate at least an hour before serving, or overnight.
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I pack mine into a large mason jar! Marinates great that way!!