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Brazilian Collard Greens

April 17, 2010

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 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, originally published in the September 2007 issue of Gourmet)

Serves 2


10 oz. collard greens

1 tablespoon oil

2 cloves garlic, minced

½ teaspoon salt

Freshly ground pepper, to taste


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.


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