Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a bright, lively flavor that will make you realize these greens are more versatile than most people think.
Watch executive food editor Kemp M. Minifie demonstrate how to cook this recipe.
2000s Recipes + Menus
Brazilian Collard Greens
Serves4
- Active time:20 min
- Start to finish:20 min
September 2007
- 1 1/4 lb collard greens, stems and center ribs discarded and leaves halved lengthwise
- 3 garlic cloves
- 1 tablespoon olive oil
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Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
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Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
- Keywords
- quick kitchen,
- vegetarian,
- vegan,
- melissa roberts,
- maggie ruggiero
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