<< BackBrazilian style collard greens
- 1 bunch collard greens, stems and center ribs discarded and leaves halved lengthwise
- 4-8 garlic cloves, depending on your taste
- 1 tablespoon olive oil or butter (we like butter best)
- course sea salt
Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder. The key is cutting the strips VERY thin.
Chop garlic to your taste and saute in butter or oliver oil for 30 seconds or so. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes. Toss is course sea salt near the end. Serve hot.
