Brazilian-style garlic collard greens
These delicious, nutritious, garlicky greens can be cooked in no time for the perfect last-minute side dish. Mature collard greens tend to be bitter and tough, which can affect taste and cooking time. Make sure your collards are young, fresh, and tender when preparing this recipe and remove the tough, fibrous stems. Stack the leaves on top of each other and roll one long side up to the other in a cigar-like fashion. Slice the rolled-up leaves crosswise to create ribbons or chiffonade. This lacy cut helps the leaves cook faster.
8 cup(s), chopped, tough stems removed (about 2 bunches)
4 clove(s), finely chopped
- Fill a large bowl with water and plunge collard greens into water. Move them around with your hand and set aside until ready to use.
- Heat oil in a large nonstick skillet. Gently lift collard greens out of water and place in skillet; sprinkle with salt and stir. Cook collard greens for 2 to 3 minutes. Add garlic and mix to thoroughly combine; cook for 2 to 3 minutes more until very tender. Yields about 1/2 cup per serving.