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Brazilian-Style Collard Greens

Serves 4 to 6
Time 20 min
Garlic and shallots add just the right amount of tang and flavor to this traditional, yet simple side dish.
Ingredients
  • 2 bunches collard greens
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Cut tough end stems off collard greens. Rinse leaves and gather them together into 2 piles. Take each pile and roll it tightly. Cut them into thin strips crosswise. You should have about 8 cups.

Heat oil in a large, heavy skillet over medium heat. Cook shallot with garlic, stirring often, until they are lightly browned, about 3 minutes. Add greens, salt and pepper. Cook, stirring often, until the greens are tender and bright green, about 5 minutes. If necessary, cover with a lid and cook an additional few minutes until the leaves are tender. 

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 bunches collard greens
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper