Sautéed Shredded Collard Greens
10m prep 3m 0s cook 13m ready
4 servings This preparation treats tough collard greens with a light hand rather than the usual long simmering. Since they are sliced thinly, the greens take on a wonderful texture in the short cooking time. In Brazil, this is a traditional accompaniment to Feijoada.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound collard greens, well washed, tough stems and midribs removed
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- Salt
Let's Cook
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Step 1.
Have ready: 1 pound collard greens, well washed, tough stems and midribs removed
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Step 2.
Stack the leaves, roll them into a tight cylinder, and shred as thinly as possible. Heat in a large skillet over medium heat: 1 tablespoon olive oil
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Step 3.
Add and cook until fragrant, about 30 seconds: 2 garlic cloves, minced
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Step 4.
Add the collards and cook very briefly, until tender but still bright green, about 2 minutes. Season to taste with: Salt
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