Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves with cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise. Slice crosswise as thinly as possible.
Season with salt to taste, top with shredded parmesan cheese and serve.
Using this week's produce box, we also made this dish using just one bunch of collards, replaced half the garlic with 4 scapes (included in this weeks' produce box) and threw in some red pepper!