Brazilian Collard Greens
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds young collards, thick stems removed
- 2tablespoons olive oil
- 9cloves garlic, minced
- Salt
Nutritional analysis per serving (10 servings)
57 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 3 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
I grew up in the south and I now live in Brazil, married to a Brazilian for twenty-two years. I hated collard greens growing up, but now love them cooked this way. There is simply no better way to make them.
I used this recipe as a guide/inspiration and proceeded to season it korean-spinach-banchan style. Prepped and cooked the greens the same way as in the recipe, but used toasted sesame oil instead of olive, and then removed to a bowl to mix with some miso paste, ground black pepper, and some toasted sesame seeds (half of them crushed). Add a sprinkle of rice vinegar and then mixed it with my hand (miso is thick, needs hands on to mix well). Great way to cook collards, however you season them!
Excellent way to get the greens into the family. Nice with a squuze of lemon. Or when ready, top with breadcrumb-parmigiana mix and broil for a few minutes.
I make this often and garlic powder works well instead of fresh. I don't remember pieces of garlic in couve when I lived in Brazil, or in Brazilian restaurants. Garlic powder is easy and doesn't burn.
The best way to cook collards (or couve as Brazilians call it) and it’s an easy healthy staple here. We do also mix it with pasta as someone else suggested and it’s great! Also another great option is to make it with Farofa. Many recipes exist online if you’re interested.
Serve with farofa (Brazilian manioc meal sauteed in butter. It goes great with the collard greens.