Sautéed Collard Greens

These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.

Sautéed Collard Greens
These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
Yield: serves 4

Ingredients

  • 15 collard green leaves
  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Kosher salt

Instructions

  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.
  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.