Slice away the tough veins from the center of the collard greens leaves.

Stack 8-10 halves of leaves on top of each other and roll tightly.

Using a very sharp knife, chop the roll into very thin ribbons.

Wash the sliced collard greens very well under cold water and drain.

Mix the remaining ingredients in a bowl.

Place the collard greens in a large bowl and toss well with the dressing. Add additional Aleppo pepper if desired. Season with kosher salt and pepper to desired taste. Serve immediately or let sit for awhile to allow the flavors to merge further.