As antithetical as it might seem to a Southerner in the United States, Brazilians cook their collard greens only a couple of minutes, and in oil, not water.
It might sound strange, but sauteed collards which have a beautifully bright green color are absolutely delicious. They also have an appealing crispness to them.
Try them, and see for yourself.
Brazilian-Style Collard Greens
Recipe adapted from Walter Vanucci.
REMOVE large stems from collards. Wash and drain them well. Stack 6 to 8 leaves, then roll them up like a cigar. Using a sharp chef’s knife, shred them crosswise into ribbons as thin as possible. Repeat until all collards are shredded.
ADD about a tablespoon of olive oil for every 2 cups of sliced collards in a large skillet over medium-high heat. Add about 1 minced garlic clove for every tablespoon of oil. As soon as garlic begins to brown, add collards. Fry, stirring often, just a minute or two until collards turn bright green. Season with salt to taste.