Brazilian Collard Greens

If you think collards need to cook a long time to be tender, think again. Slice the greens paper thin and they'll be ready in just minutes.

  • Total Time:
  • Servings: 4

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  • 1 large bunch collard greens
  • 3 tablespoons extra-virgin olive oil
  • 5 garlic cloves, finely chopped
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. In a large heavy skillet over medium high heat, add the oil, garlic and 1/2 teaspoon each of salt and pepper. Cook the garlic, stirring, until it is golden, about 3 minutes. Stir in the collards, turning and stirring with tongs until they are tender and bright green, 4 to 5 minutes. Season with salt and pepper to taste and serve.

Contributed By Photo © Ian Knauer Published October 2014

1045330 recipes/brazilian-collard-greens 2015-09-23T20:34:19+00:00 Ian Knauer latin-american|side-dishes|weeknight-dinner|4|web-exclusive|healthy|fast||vegetarian|gluten-free|spring|summer|fall|winter october-2014 recipes,brazilian-collard-greens 1045330

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