Collard greens may be Brazil’s most popular green vegetable, and an obligatory side dish served with feijoada. Vegetables in Brazil are seldom just steamed and collard greens are no exception. Onions and/or garlic are always present as the basic accompaniments, but collards work well with a range of seasonings and make an excellent addition to pasta sauces, soups, and egg dishes.
The Brazilian Kitchen by Leticia Moreinos Schwartz; Kyle Books (2010)
|1 bunch of collard greens (1 to 2 pounds)||Kosher salt|
|2 tablespoons extra virgin olive oil||Freshly ground black pepper|
|1/2 onion, minced|
When shopping for collards, choose dark green ones with firm stems and no stir discolorations. Trim the stems and the thick center ribs from the collard green leaves. Choose some of the thickest stems; peel them to remove the thick fiber and chop them roughly. Set aside.
Stack a few leaves and roll them tightly into a cigar shape. Cut them into very thin strips crosswise and place in a bowl. Repeat with the remaining leaves.
Pour the olive oil into a large pan. Add the onion and cook over medium heat, stir discolorations ring occasionally, until soft and translucent, about 2 minutes. Add the collard greens and toss them, making sure all the leaves are well coated with the oil and onion mixture. Season with salt and pepper. Add 1 cup of water (or any kind of stock instead, and even a piece of smoked meat to oomph the flavor), cover the pan, and reduce the heat to low. Simmer gently until the leaves are soft, about 10 minutes. Drain any excess liquid before serving.
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