Collard Greens
Instructions:
1 lb. fresh collard greens* 5 tbsp. olive oil or butter 2 cloves garlic, peeled and minced salt and pepper to taste
1. Wash greens thoroughly, removing any dirt or grit. Drain well. Use paper towels to pat dry. 2. Carefully use a sharp knife to remove hard stems from the greens. Slice greens into long strips. 3. In a heavy skillet, heat oil or butter over medium heat. Add garlic and sauté for 2 to 3 minutes, or until it is just lightly browned. 4. Add greens, salt, and pepper. Stirring constantly, cook for about 4 minutes, or until greens just begin to wilt. (They will start to look droopy.) Serve immediately. *Look for greens that are crisp, colorful, and without spots. Refrigerate them in a plastic bag until you use them. If you can’t find collard greens, you can substitute kale, a very similar leafy green. These simple, freshly cooked greens make a delicious vegetarian side dish.They may also be served as a garnish for feijoada.
1. Wash greens thoroughly, removing any dirt or grit. Drain well. Use paper towels to pat dry. 2. Carefully use a sharp knife to remove hard stems from the greens. Slice greens into long strips. 3. In a heavy skillet, heat oil or butter over medium heat. Add garlic and sauté for 2 to 3 minutes, or until it is just lightly browned. 4. Add greens, salt, and pepper. Stirring constantly, cook for about 4 minutes, or until greens just begin to wilt. (They will start to look droopy.) Serve immediately. *Look for greens that are crisp, colorful, and without spots. Refrigerate them in a plastic bag until you use them. If you can’t find collard greens, you can substitute kale, a very similar leafy green. These simple, freshly cooked greens make a delicious vegetarian side dish.They may also be served as a garnish for feijoada.