I come originally from what I considered the home of collard greens, by which I mean the southern US. But I didn’t start to really like them until we lived in Brazil and I discovered another country that cooks collards even more than we do! Couve, as it is called there, is a constant accompaniment to the traditional daily staples of beans and rice. I mean, seriously! Every day! After almost six years there, collards became a regular side dish on our family menu as well. The other night I made a small bowl just for my daughter and me, to serve alongside a potato galette. I thought I’d share it here because I cut the collard greens as I learned to in Brazil. My grandmother was most intrigued when I showed her many years ago and I thought it might be a new way for you too.
Ingredients
Big bunch of collard greens (10-12 big leaves)
2-3 cloves garlic
Olive oil
1 stock cube or flakey sea salt to taste
Black pepper
Cayenne
Method
Using a sharp pointy knife, cut along each side of the stems of the greens and remove them.
Lay the leaves one on top of the other and roll them up as tightly as you can manage.
Start at one end of the roll and cut it into very thin strips.
Toss the strips gently to separate them.
Rinse the strips in some running water and set aside.
Mince your garlic. In a large pan, gently fry the garlic in a drizzle of olive oil, being careful not to let it brown. Add in the stock cube and let it dissolve.
Add in the damp collard greens. Sprinkle with salt (if using instead of the stock cube) and the two peppers. Pop the lid on the pot and cook for about five to seven minutes. Your collards are done!
Like any green, they cook down to a fraction of their original size so plan on doubling or tripling – or more – if you have lots of folks to feed.
Enjoy! Do you eat a lot of collard greens too? I'd love to hear where you are from, if you do!
