Recipes

Brazillian Collard Greens

(presented at King Market 9/20/09)

Here’s a way to prepare collard greens that cuts the cooking time down to a fraction of the long simmer typically associated with these tough leaves. In this case, the leaves are cut into very thin strips. This breaks the fibers and helps the greens wilt. The seasonings are lighter, too, with salt pork or ham hocks replaced with olive oil, chile flakes, and garlic.

• 1 bunch collard greens
  
• 2-3 garlic cloves
  
• 1/2 tsp salt
  
• 2 Tbsp olive
  
• optional: pinch chile flakes

Strip the collard greens from the stems. Discard stems. Wash the leaves and drain. Stack several of the leaves and roll them into a tight cylinder. Slice the cylinder crosswise into strips ⅛- inch wide. Repeat until you have sliced all the greens. You will have about 5 cups total.
Mince the garlic with the salt until it forms a paste. (Or, pound the garlic and salt to a paste in a mortar and pestle.)

Set a saucepan over medium heat. Add the olive oil, garlic, chile flakes if using, and sauté, stirring, about 15 seconds. Add the collard greens and turn over with the garlic and chile flakes to mix.

Stir and continue cooking for 5-10 minutes. If greens become dry, add 2 Tbsp water. The collards are finished when wilted yet al dente. If you prefer your collard greens more tender, cover with a lid and cook 5 minutes longer. Season with additional salt if necessary.

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