Easy Brazilian Collard Greens Recipes

QUICK COLLARD GREENS

Steps:

• To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the "cigar" as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren't so long.
• Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
• Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
• Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it's fragrant, about 30 seconds. Remove the pan from the heat.
• Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.

BRAZILIAN COLLARD GREENS

Steps:

• 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.
• 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.

BRAZILIAN COLLARD GREENS (COUVE A MINEIRA)

Steps:

• Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
• Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
• Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

BRAZILIAN COLLARD GREENS

Steps:

• Remove and discard stems from collard greens and cut leaves into strips.
• Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
• Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
• Add kosher salt and pepper to taste.

BRAZILIAN COLLARD GREENS

Steps:

• Rinse the collard greens under cold water and pat dry with paper towels. Remove the center stem of each leaf and stack the leaves together, one on top of the other.
• Fold the leaves in half, then roll them tightly, into a cigar-shaped cylinder. Use a sharp chef's knife to cut very thin ribbons. Reserve.
• Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
• Add the collard greens and sauté, tossing with the garlicky oil. Cover and cook until they are wilted and crisp-tender, about 5 minutes. Season with salt to taste.
• Serve immediately.

BRAZILIAN COLLARDS

Steps:

• Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
• Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
• Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

BRAZILIAN COLLARD GREENS

Steps:

• Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
• Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.
• Transfer collards to a serving bowl. Season with salt to taste and serve.

BRAZILIAN COLLARD GREENS

Steps:

• Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
• 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.

EASY BRAZILIAN COLLARD GREENS

Steps:

• Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
• Mince and mash garlic to a paste with 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.

COUVE à MINEIRA: GARLICKY COLLARD GREENS

Steps:

• Wash the collard greens well. Remove the largest stems, then gather bunches of the leaves together, and roll them up into a bundle. Thinly slice the bundles crosswise, cutting the leaves into very thin strips.
• Heat the olive oil in a heavy skillet (cast iron works well) or wok over medium heat. Add the garlic and salt, cooking and stirring until the garlic is golden and fragrant.
• Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
• Season greens with more salt and pepper to taste, and serve warm.