Diary of a Foodie

Collard Greens Miniera

Diary of a Foodie: Season One: Brazil: When Foods Collide

  • Active Time:25 min
  • Start to Finish:25 min
If you're from the South, you're probably used to collards cooked long and slow. What makes this simple, flavorful Brazilian dish unusual are greens that are finely sliced and barely cooked.
January 2007
  • 1 1/4 pounds collard greens, halved lengthwise and stems and center ribs discarded
  • 3 slices bacon, finely chopped
  • Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 1/8 inch) with a sharp knife.
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
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