These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
Ingredients
- 15 collard green leaves
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Kosher salt
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Instructions
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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