Brazilian Collard Greens
Published May 30, 2015
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds young collards, thick stems removed
2 tablespoons olive oil
9 cloves garlic, minced
Salt
Nutritional analysis per serving (8 to 10 servings)
6 grams carbs; 57 calories; 2 grams monosaturated fat; 3 grams fat; 4 grams fiber; 224 milligrams sodium; 3 grams protein
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.
Yum, there are two different ways to I cook. One is to look for a specific receipt I want to cook and then get the ingredients.
There are three ways I like to cook. One is to find a recipe I want to cook and buy the ingredients. The second is to see what I have in the refrigerator that needs cooking and look up a recipe that aligns. the third way is to do either of the above and throw in a little more improvisation, more veggies, Zaharia (my new fave go-to spice). But most importantly, 8 cloves of garlic is spectacular. And I like the new way of cutting collard greens.
I would not heat the pan on high again. The minced garlic was burning as soon as sol. As it hit the pan. Maybe start lower and then after garlic is browned turn it up just before adding the greens?