Brazilian
Brazilian Collard Greens
Hair-thin collard ribbons flash-sautéed with garlic until vivid emerald, glossy, delicately tender, and lightly springy.
4 servings · 20 minutes prep · 4 minutes cook
Ingredients
Collard greens
- 1 large bunch, about 1 lb before trimming, yielding about 12 oz stemmed leaves, Wash thoroughly, dry very well, and remove the thick central ribs
- 2 tbsp
- 4 medium cloves, finely minced, about 4 tsp, Finely minced
- 1/2 tsp, Diamond Crystal kosher salt
Directions
Prepare the collards
- Fill a clean sink or a {{tool:mixing-bowl}} with cold water. Separate the collard greens, wash the leaves thoroughly, and rinse away any grit. Dry them very well; excess water will steam the greens and prevent the characteristic quick sauté.
- On a {{tool:cutting-board}}, fold each leaf lengthwise along its central rib. Cut or tear out the thick rib and discard it. Stack 5 or 6 leaves at a time with their long edges aligned, then roll the stack lengthwise into a firm, compact cylinder.
- With a very sharp {{tool:chef-knife}}, slice each cylinder crosswise into ribbons no wider than 1/16 inch (1–2 mm). Loosen the ribbons with your fingers and repeat with the remaining leaves.
Sauté and serve
- Set a {{tool:wide-skillet}} measuring 12 inches (30 cm) over medium-high heat. Add the olive oil and heat for about 30 seconds, until fluid and shimmering but not smoking.
- Add the garlic cloves and stir constantly for 15–25 seconds, just until fragrant and pale gold at the edges. Do not let the garlic brown, which would make the finished greens bitter.
- Immediately add all the collard greens and sprinkle with the kosher salt. Using {{tool:tongs}}, lift and turn the ribbons continuously so they cook evenly in the garlic oil. Sauté for 2–3 minutes, until vivid emerald, glossy, and tender enough to chew easily while retaining a slight spring; stop before they become dark, wet, or limp.
- Transfer the collards promptly to a warm serving dish so they do not continue cooking in the skillet. Serve immediately.
