Brazilian Collard Greens

Michelli Guimaraes Knauer https://cooking.nytimes.com/recipes/1017435-brazilian-collard-greens

Serves 8

Ingredients

• 2 pounds young collards, cut in ribbons
• 2 tablespoons olive oil
• 9 cloves garlic, minced
• Salt

Directions

1. In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir.
2. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they’re all dark green,
   tender with a little bit of crunch. Add salt to taste.

Find Similar Recipes