Brazilian Collard Greens
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 2pounds young collards, thick stems removed
- 2tablespoons olive oil
- 9cloves garlic, minced
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
57 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 3 grams protein; 224 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Wash leaves and drain, but don’t dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
- Step 2
In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they’re all dark green, tender with a little bit of crunch. Add salt to taste.
Private Notes
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Cooking Notes
Randy
I grew up in the south and I now live in Brazil, married to a Brazilian for twenty-two years. I hated collard greens growing up, but now love them cooked this way. There is simply no better way to make them.
Lydia A.
Excellent way to get the greens into the family. Nice with a squuze of lemon. Or when ready, top with breadcrumb-parmigiana mix and broil for a few minutes.
Caitlyn
I used this recipe as a guide/inspiration and proceeded to season it korean-spinach-banchan style. Prepped and cooked the greens the same way as in the recipe, but used toasted sesame oil instead of olive, and then removed to a bowl to mix with some miso paste, ground black pepper, and some toasted sesame seeds (half of them crushed). Add a sprinkle of rice vinegar and then mixed it with my hand (miso is thick, needs hands on to mix well). Great way to cook collards, however you season them!
Therese
Add a thinly-sliced onion and benefit from the sweetness it provides. Also add hot peppers!
Good mixed with pasta - really! Add a sprinkle of freshly-grated cheese of course.
Janice
Alternatively, dice up some bacon (4-6 slices) and cook until crisp, remove bacon and cook collards in the bacon grease until lightly scorched. This makes a nice alternative if you don't want to use garlic. Whichever way you go, this is hands down the best way to cook collard greens.
LindaL
A fresh, different, fast way to make collards. Very good.
KW
Super tasty with a fruity hot sauce - I like Bee Sting Mango Passion Pepper Sauce but there are other flavors and other brands or you can also make your own. Or, use coconut oil instead of olive oil and then add a spike of lime and red pepper flakes.
Bailey
Loved the crunch. I added a squeeze of lemon juice and drizzle of honey while cooking because they were too bitter for me.
Denise
Made as directed but added toasted pine nuts YUM!
Allison
Excellent technique for collard greens - these were simple but so delicious! I also finished with a squeeze of fresh lemon juice. You could take this in a lot of different flavor directions!
lauramagoo
Lovely this way without the bitterness of long-cooked greens. Better yet with salty fatback and no additional salt, plus a pinch of chili flakes and a squeeze of fresh lemon juice to finish.
Durk
Followed instructions with 5 huge leaves from the late autumn garden, using 2 fat garlic cloves from this years harvest. Dressed with a squeeze of lemon and the remainder of some lemon-garlic-anchovy sauce from a salmon recipe in NYT. Lovely.
Deedub-sf
I feel like this technique should work for all the robust leafy greens - kale, chard, etc. Any suggestions for what needs changed if the vege is changed?
ADE
I added lime juice to take away the bitter. The dish was a major hit at our Brazilian dinner party.
Ricki
Excellent. Along with the garlic, added a roughly equal volume of minced fresh ginger and a few good shakes of dried Turkish chile. Lemon juice on top of the cooked greens.
Bostonian
My favorite way to prepare young collard greens. Runner-up method: throwing a similar chiffonade of young collard greens into a hearty, garlicky bean soup or stew.
Deedub
I remember when I first tasted this in a Brazilian restaurant: OMG, collard greens are delicious! And they're easy to cook this way.
Xochitl
It says young collard greens. Have people been making this with just young collard greens or can you make it with the larger ones?
matt
This can be made with Brazilian “sea kale”.
Jessica
I made this last night and was very pleased with how easy and tasty it was. I used it as part of a bowl with mashed potatoes, roasted broccoli, and sliced sausages.
Carol
I have never cooked collard greens..is there a certain amount of time to cook to maintain color and crunch?
Jane Norton
Have the pan hot - a wok is a good choice. Add the oil and the garlic and stir once or twice, then add the greens. Stir a few times to separate the strands. Won't take more than a couple of minutes. Taste a few, cook more if you want to but the emerald green color is what you're after.
derrick
I am currently in Brazil and I had no idea how differently they cooked collard greens. I have made these 3 times in the past 2 weeks. Simple, quick and truly delicious. The longest part is drying the leaves. I doubt I will ever boil them again.
Tracy B
Delicious!!
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