Here’s an easy recipe for Brazilian style collard greens.
- 2 bunches collard or kale greens, about 2 lbs.
- 3 Tbsp olive oil
- 4 garlic cloves
- 1 cup vegetable broth
- Kosher salt and freshly ground black pepper
To prepare the greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove grit. Dry thoroughly. Stack up the leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Bring a large pot of lightly salted water to a boil and blanch them for 3 minutes until tender.
Heat a large skillet over medium flame and coat with oil. Add the garlic and sauté for 2 minutes to soften. Add the blanched greens and toss well with oil and garlic. Pour in the broth and cook for 5 minutes until the greens are wilted and tender. Do not overcook. Season with salt and pepper. Serve with black beans.
Makes 8 servings.