Sautéed Collard Greens

  • Serves

    serves 4


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


Step 1

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.

Step 2

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.

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