1 Answer

First wash the leaves
Cut out the fat part of the rib that runs up each leaf (if you want)

Now lay the leaf on a flat hard surface sideways so the long side is closer to you, like "landscape" position of a piece of paper.

Stack about 4 or 5 leaves in this position, face up.

Beginning at the edge closest to you, and rolling away from you, ROLL the leaves VERY TIGHTLY into a roll.

Hold that roll on the cutting board and chop off the very tip, then start cutting very very thin strips off the end of the roll, shredding the kale. Do this as thin as possible.

When you shred it this way, then put a mixture of lemon and olive oil and salt on it, there are more cut surfaces for the kale to absorb the dressing and it wilts faster and nicer.