Brazilian Collard Greens
Brazilian collard greens are nothing like the slow cooked Southern version. Bright, garlicky and crisp-tender, these collards are one of my favorite sides ever! And the best part? You’ll only need four ingredients and 15 minutes (or less) to make them!
- 1 large bunch fresh collard greens
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt, to taste
Rinse the collard greens under cold water and pat dry with paper towels. Remove the center stem of each leaf and stack the leaves together, one on top of the other.
Fold the leaves in half, then roll them tightly, into a cigar-shaped cylinder. Use a sharp chef’s knife to cut very thin ribbons. Reserve.
Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the collard greens and sauté, tossing with the garlicky oil. Cover and cook until they are wilted and crisp-tender, about 5 minutes. Season with salt to taste.
- Bacon - If adding bacon, cook the bacon until golden brown, then add the garlic and proceed wiith the recipe as written.
- Onions or shallots - You can sauté a chopped onion or shallots with the garlic, before adding the collard greens.
Store leftovers in an airtight container in the fridge for up to 4 days.
While I'm not a fan of frozen collard greens - as I find that they get too mushy when thawed - you can freeze them for up to 3 months if you don't mind the texture alteration.
Serving: 1g, Calories: 110kcal, Carbohydrates: 4g, Protein: 1g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Sodium: 153mg, Fiber: 2g