Brazilian-Style Collard Greens

1. 1

   Wash greens thoroughly, removing woody stems and picking off any discolored spots.

2. 2

   Stack several leaves on top of each other.

3. 3

   To cut into very thin strips, or chiffonade, tightly roll stacked leaves lengthwise into long cylinders, and cut crosswise into 1/4-inch strips.

4. 4

   Set aside, and repeat until all leaves are cut.

5. 5

   Heat oil in large wok or stockpot over high heat.

6. 6

   When hot, saute garlic about 30 seconds, or until lightly browned.

7. 7

   Add collard green strips, and continue to cook over high heat, stirring constantly.

8. 8

   Add water, cover and cook 2 minutes more.

9. 9

   If necessary, cook greens in several batches, then combine when cooked.

10. 10

    Season, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.