Brazilian Sautéed Collard Greens

The sautéed collard greens provide a fresh, slightly bitter contrast to the hearty, meaty stew (Feijoada), offering a perfect balance of flavors and textures to the meal.

Difficulty

Intermediate

Yield

Serves 4

Ingredients

1 bunch collard greens2 tablespoons olive oil3 cloves garlic, minced Salt to taste Pepper to taste

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaHigh speed blenderCutting boardChef's knifeTasting SpoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash the collard greens thoroughly to remove any dirt. Pat them dry with a paper towel. Remove the tough stems from each leaf.

Stack the leaves and roll them up, then slice them very thinly (about ⅛ of an inch wide).

Finely mince the garlic.

Preheat a large frying pan over medium heat, add the olive oil.

Add the minced garlic and saute for about 1 – 2 minutes, or until fragrant, being careful not to let it burn.

Add the sliced collard greens to the pan with the garlic. Stir well to coat the greens. Saute for 5 – 7 minutes, stirring occasionally, until the greens are tender and bright green. Season with salt and pepper to taste.