Brazilian Collard Greens

1. 1

   Wash leaves and drain, but dont dry.

2. 2

   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.

3. 3

   Hold it tightly, and shave it crosswise into very thin ribbons.

4. 4

   Cut all the greens this way.

5. 5

   In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir.

6. 6

   When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until theyre all dark green, tender with a little bit of crunch.

7. 7

   Add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.