The People's Reciplex

Brazilian Style Collard Greens


  • 2 1/2 pounds collard greens, leaves halved lengthwise and stems and center ribs discarded
  • 4 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/8 inch wide) with a sharp knife. Repeat with remaining leaves. Or, if you’re lazy like me, use the food processor.
  • Heat 2 teaspoons oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, then cook half of collards, tossing, until just tender and bright green, about 1 minute, and transfer to a serving dish. Cook remaining collards in remaining 2 teaspoons oil in same manner, then toss all of collards with salt and pepper. Serve immediately.


Sautee a few cloves of garlic in the oil. Delish! And healthy!

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This entry was posted on Wednesday, September 28th, 2011 at 3:25 pm and is filed under side dishes, vegetarian.


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