This popular recipe for collard greens comes from the Minas Gerais region of Brazil. Thinly sliced collard greens are briefly cooked in garlic and olive oil for a healthy, tasty side dish. These greens are a traditional accompaniment to the classic Brazilian dish feijoada, but they go with almost any meal.
2 pounds collard greens (2-3 large bunches)
5-6 cloves garlic, minced
1½ teaspoons kosher slat
3 tablespoons olive oil
salt and pepper to taste
Wash collard greens. Gather bunches of the leaves together and roll them into a bundle. Thinly slice the bundles crosswise. Finely chop the garlic (or to be really traditional, mash the garlic with the kosher salt with a mortar and pestle).
Heat olive oil in a heavy skillet (cast iron works well and adds dietary iron) over medium heat. Add garlic and salt and cook, stirring, until the garlic is just golden and fragrant. Add the greens and sauté 3-4 minutes until they are bright green in color and starting to soften. You may need to add a small amount of water to help the greens steam. Season greens with salt and pepper to taste and serve warm.
Recipe adapted from Marian Blazes, About.com Guide