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Brazilian Collard Greens

Ingredients:

  • 2lbs collard greens
  • 2tablespoons olive oil
  • 1tablespoon butter
  • 1⁄3cup minced shallot
  • 1tablespoon minced garlic
  • kosher salt and pepper

Directions:

  • Remove and discard stems from collard greens and cut leaves into strips.
  • Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
  • Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
  • Add kosher salt and pepper to taste.

Reviews:

  • YungB

    Very very good. I like greens the Southern way but it is not very healthy with bacon etc. I am so glad I found this recipe so I can cook for my family. The taste is so simple, fresh, crunchy, tasty and so easy to do… I love it Cookidog and thank you for the recipe.

  • HappyBunny

    Lovely! I used spring greens instead of collard greens. The shallots and garlic give the greens a lovely, delicate flavour. Thanks cookiedog!

  • Susiecat too

    This was simple and delicious! I mixed in some beet greens with the collards, and used only olive oil. It was superb with chicken and brown rice. I will remember to come back to this recipe whenever I have a batch of greens to cook. Made for ZWT4. Thanks, Cookiedog!

  • TesB

    Something new and different for this Southern Gal used to a big ‘ole pot with pot liquor and cooked-to-the-brink collards. I added some sweet red bell pepper to the saut?, sprinkled a little bit of sugar and it balanced bitterness of mature collards. Will make again!

  • rusticgirl

    This is very similar to how I saute collards, it’s soooooo good. I don’t bother with shallots or onions (and I add a lot more garlic). I usually add a splash or two of liquid – water, white wine, chinese cooking wine, etc. This saute method is the way to go – boiling collard greens for hours makes them taste awful.

  • rusticgirl

    This is very similar to how I saute collards, it’s soooooo good. I don’t bother with shallots or onions (and I add a lot more garlic). I usually add a splash or two of liquid – water, white wine, chinese cooking wine, etc. This saute method is the way to go – boiling collard greens for hours makes them taste awful.

  • Susiecat too

    This was simple and delicious! I mixed in some beet greens with the collards, and used only olive oil. It was superb with chicken and brown rice. I will remember to come back to this recipe whenever I have a batch of greens to cook. Made for ZWT4. Thanks, Cookiedog!

  • realbirdlady

    I have to admit, collards aren’t my favorite, but this approach is much tastier than the traditional boiling them to mush.

  • Katanashrp

    Oh my! This tastes just like my favorite side dish from a local Rodizio restaurant. I definitely prefer it to the “southern” slow cooked version with bacon etc.( and I love bacon). Next time I will double the recipe because I could just eat that whole thing by myself. Thank you!

  • hlkljgk

    this was a really simple and nutritious recipe. my 4 year old even enjoyed it – although, we did tell her it was spinach. 🙂 thanks!

  • klkscanner

    Very good – and not overcooked or with bacon/pork so very healthy. I’d been a bit intimidated by cooking collards but this was very easy. We really enjoyed these.

  • Katanashrp

    Oh my! This tastes just like my favorite side dish from a local Rodizio restaurant. I definitely prefer it to the “southern” slow cooked version with bacon etc.( and I love bacon). Next time I will double the recipe because I could just eat that whole thing by myself. Thank you!

  • klkscanner

    Very good – and not overcooked or with bacon/pork so very healthy. I’d been a bit intimidated by cooking collards but this was very easy. We really enjoyed these.

  • TesB

    Something new and different for this Southern Gal used to a big ‘ole pot with pot liquor and cooked-to-the-brink collards. I added some sweet red bell pepper to the saut?, sprinkled a little bit of sugar and it balanced bitterness of mature collards. Will make again!

  • StacyMD187373

    Pretty good. But sauteeing over medium high heat made the garlic burn a little. The greens were still pretty chewy/tough after 20 minutes, so had to cook a bit longer. I also added 1/2 cup beef broth which added to the flavor. Thanks for posting!

  • realbirdlady

    I have to admit, collards aren’t my favorite, but this approach is much tastier than the traditional boiling them to mush.

  • HappyBunny

    Lovely! I used spring greens instead of collard greens. The shallots and garlic give the greens a lovely, delicate flavour. Thanks cookiedog!

  • YungB

    Very very good. I like greens the Southern way but it is not very healthy with bacon etc. I am so glad I found this recipe so I can cook for my family. The taste is so simple, fresh, crunchy, tasty and so easy to do… I love it Cookidog and thank you for the recipe.

  • StacyMD187373

    Pretty good. But sauteeing over medium high heat made the garlic burn a little. The greens were still pretty chewy/tough after 20 minutes, so had to cook a bit longer. I also added 1/2 cup beef broth which added to the flavor. Thanks for posting!

  • hlkljgk

    this was a really simple and nutritious recipe. my 4 year old even enjoyed it – although, we did tell her it was spinach. 🙂 thanks!

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