Brazilian Collard Greens

5.0(470)

Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch.

by Francis Lam

BrazilianOne Pot

Servings

(8–10)

Total time

15 min

Calories / serving

57 kcal

Ingredients (4)

serves

Instructions (2 steps)

01Wash leaves and drain, but don’t dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
02In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they’re all dark green, tender with a little bit of crunch. Add salt to taste.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.