Brined Greens

Mince the greens and combine them in a glass bowl with the garlic 1 teaspoon of the salt and 1 cup of the vinegar, cover and let marinate over night. THe next day, squeeze them dry and pack into a small dry sterilized jar with a lid. Combine the remaining 1 teaspoon salt and 1/2 cup vinegar in a non reactive saucepan. Bring to boil and let boil for 3 to 4 minutes. Remove from the heat and let cool. Pour the cooled brine over the greens. Cover with the lid and store in the fridge. This is good with poached fish or chicken, or mixed with a vinaigrette on a salad.