These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
- 15 collard green leaves
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Kosher salt
- Wash and remove stems from collard green leaves; arrange leaves in stacks and roll them into tight cylinders. Slice each cylinder crosswise into very thin strips.
- Heat olive oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring frequently, until just golden, about 2 minutes. Add greens, season with salt to taste, and cook, stirring occasionally, until greens are wilted and bright green, about 4 minutes. Serve hot or at room temperature.