SAUTÉED SHREDDED COLLARD GREENS
4 servings
This preparation treats tough collard greens with a light hand rather than the usual long simmering. Since they are sliced thinly, the greens take on a wonderful texture in the short cooking time. In Brazil, this is a traditional accompaniment to Feijoada.
Have ready:
- 1 pound collard greens, well washed, tough stems and midribs removed
Stack the leaves, roll them into a tight cylinder, and shred as thinly as possible. Heat in a large skillet over medium heat:
- 1 tablespoon olive oil
Add and cook until fragrant, about 30 seconds:
- 2 garlic cloves, minced
Add the collards and cook very briefly, until tender but still bright green, about 2 minutes. Season to taste with:
- Salt