Couve a Mineira (Garlic Sauteed Collard Greens)
A beloved side from the Minas Gerais region of Brazil where thinly ribboned collard greens are quickly sauteed in olive oil with plenty of garlic until just tender and bright green. Simple and essential alongside feijoada.
Ingredients
- 2 bunches collard green leaves, stems removed, very thinly sliced
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Stack the 2 bunches stems removed, very thinly sliced collard green leaves leaves, roll them into a tight cylinder, and slice crosswise into very thin ribbons (chiffonade), about 1/8 inch wide. Rinse and spin or pat dry.
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2
Heat 2 tbsp extra-virgin olive oil in a large skillet or wok over high heat until shimmering.
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3
Add 4 cloves thinly sliced garlic cloves and stir-fry for about 20 seconds until fragrant but not browned.
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4
Add the collard green ribbons all at once. Toss and stir-fry quickly over high heat for 2 to 3 minutes until the greens are just wilted and bright green. Do not overcook.
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5
Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Toss once more and serve immediately.