Prepare the collard greens by removing the thick center stem all the way to the leafy portion of the green. Wash and drain the leaves. Layer the prepared leaves, and thinly slice, creating ribbons of greens.
Add all the sliced collard greens to a large mixing bowl and add ½ teaspoon of Kosher salt.
Using your hands, massage the salt into the greens until they become deep green and moisture is released from the greens. Set aside.
Prepare the dressing, add all the dressing ingredients into a measuring cup and whisk well to combine, paying attention to the miso as this can take a little extra whisking to incorporate into the dressing.
Drizzle a little of the dressing onto the prepared collard greens and taste for seasoning.
Serve immediately.