SPH grew up eating collards, especially on Thanksgiving and other holidays. I never tasted a collard green until I was in my 20s. It's been a journey for me to come to love collard greens, but when SPH made this recipe for me, I thought to myself, "where have you been all my life?"
Turns out, Brazil.
Collards are traditionally cooked low and slow, with some sort of pork. SPH brought this recipe back from a recent business trip to Brazil. Unlike any collard I'd ever eaten, they are ridiculously simple (about 10 minutes from start to finish) to prepare and super healthful...and vegan.
Even sweet R loves these collards, so perhaps they'll score a home run in your home! Why not mix things up and try these for Thanksgiving next week?
Brazilian Garlicky Collard Greens (Couve a Miniera)
2 pounds collards (about 2 large bunches)
2-3 tablespoons extra virgin olive oil
6-8 cloves garlic, minced
1-2 teaspoons salt
ground pepper to taste, additional salt to taste
Remove the stems of the collards, rinse well. Roll the leaves and slice into thins strips. Set aside.
Heat the oil in a large skillet to medium. Add the garlic. Cook for 1 minute. Be careful that the garlic does not burn, as it will turn bitter.
Add the collards.
You may have to let the collards cook down a bit before you can fit them all in the pan, but they will wilt quickly, allowing you to add the rest. Add the 1-2 teaspoons salt and cook for 4-5 minutes.
Remove from heat and add pepper and salt to taste.
Serves 6-8 as a side.
Life is sweet,