Directions: |
Directions:Wash the collard greens
Fill your kitchen sink or a large bowl with water. Swish them up and down and side to side to try to loosen any lingering dirt. Then rinse them off individually under cold water.
Cut collard green leaves into ribbons
Prepare collard greens by trimming out the large vein of the stem (in the center of the leaf), keeping leaves whole.
Stack the collard greens in a pile, starting with larger leaves on the bottom. I find it easier to do two or three piles per bunch.
Roll up each stack of leaves tightly into a cigar shape cylinder so the stem runs along the length of the roll.
Hold it tightly, and using a sharp knife, cut them crosswise into very thin slices, as thin as possible – about 1.5 mm (1/16 inch) wide - making ribbons. Repeat with remaining, cutting all the greens this way.
Use your fingers to shake up the strands, so they are loose. Reserve.
Sauté the collards greens in plenty of fat
Use a large skillet with a tight-fitting cover. Melt butter and heat olive oil on medium heat.
Add garlic and cook until fragrant and beginning to gain some colour.
Add the collard greens and sauté, tossing with the garlicky oil.
Mix in the pepper and salt.
Cover and cook for about 5 minutes until they are wilted, silky, bright green and crisp-tender.
Note: young collard greens will cook up relatively quickly. Older greens may take longer to tenderize. The time will vary on your personal taste; however, Brazilian Collard Greens do not simmer for hours like the US Southern version. A quick sauté – around 5 minutes – until they are tender and bright green is all that is needed! More than that, and you risk the collards getting bitter. I find that they taste fresher and less bitter when they are only sautéed until crisp-tender (meaning there is still a bite to them).
Transfer collards to a serving bowl. If needed, season with salt and pepper to taste and serve immediately. |
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