Brazilian Collard Greens

Collard greens are often cooked for at least an hour, which makes them very tender. I found a totally different take on this nutritional powerhouse at epicurious.com. Brazilian Collard Greens (originally published in the September 2007 issue of Gourmet) is a quick stir-fried version.

My recipe served 2, and was a tasty side dish with our grilled steak.

(10 ounces will look like a lot of greens for two people, but they cook down a lot.)

Brazilian Collard Greens

(printable recipe)

(Adapted from a recipe at epicurious.com, originally published in the September 2007 issue of Gourmet)

Serves 2

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10 oz. collard greens

1 tablespoon oil

2 cloves garlic, minced

½ teaspoon salt

Freshly ground pepper, to taste

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Wash the collard greens well. Remove the stems and thick center ribs from the greens. Cut the leaves in half, lengthwise. Stack several leaves and roll them up; then slice the rolled leaves into ¼ inch slices.

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for about 30 seconds. Add the greens, salt, and pepper to the pan. Cook and stir for 3-4 minutes, until the greens are just done.