The method I used to prepare the greens was a light stir-fry. I found slightly cooked greens to be more effective than raw.
You said "High alkalinity produces a suitable environment for fungal candida. Its beneficial acids that keep fungal candida in check"
I disagree that alkalinity produces a suitable environment for fungal candida. My candidiasis developed during periods of extreme acidosis in my life.
As for beneficial acids, remember that the presence of beneficial acids is not correlated to the overall pH of the intestines. In other words, you can have an alkaline pH and still have substantial beneficial acids present.
My candida die-off became spontaneous after my 7th liver flush (which was the first one to procure green bile flow) because of the constant alkaline environment. The candidiasis overgrowth developed in part due to occluded bile flow from intrahepatic stones, which the liver flushing successfully removed.