Brazilian Collard Greens

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

Ingredients

• 2 pounds young collards, thick stems removed
• 2 tablespoons olive oil
• 9 cloves garlic, minced
• Salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    71 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 3 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Wash 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.
2. In 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.

15 minutes