Sautéed Collard Greens

Name: Sautéed Collard Greens
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 15 collard green leaves; 2 Tbsp. extra-virgin olive oil; 4 cloves garlic, thinly sliced; Kosher salt

Serves
serves 4

SAVEUR

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.

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.