Hardy Greens With Lemon-Garlic Vinaigrette
['2 garlic cloves, finely grated', '1/2 cup olive oil', '1 tablespoon finely grated lemon zest', '1/3 cup fresh lemon juice', '1 tablespoon honey', 'Kosher salt, freshly ground pepper', '4 cups torn collard greens', '4 cups torn turnip greens, beet greens, and/or kale', '3/4 cup dried cranberries', 'divided']
Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.
Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.
Top salad with remaining cranberries just before serving.
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