Collards, the Brazilian way

Winston-Salem JournalJanuary 14, 2014 

Summer Fruits Vegetables

Use oil, not water, to cook your collards. It might sound strange, but sauteed collards – which have a beautifully bright green color – are absolutely delicious with an appealing crispness.

J. SCOTT APPLEWHITE — AP

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.

Collard greens

Olive oil

Minced garlic

Salt

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.

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