BRAZILIAN COLLARD GREENS
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards' vibrant color and satisfying crunch.
Provided by Francis Lam
Categories one pot
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Wash leaves and drain, but don't dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
- In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. 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.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 0 grams
BRAZILIAN COLLARD GREENS
Brazilian collard greens are nothing like the slow cooked Southern version. Bright, garlicky and crisp-tender, these collards are one of my favorite sides ever! And the best part? You'll only need four ingredients and 15 minutes (or less) to make them!
Provided by Olivia Mesquita
Categories Brazilian Food
Time 12m
Number Of Ingredients 4
Steps:
- Rinse the collard greens under cold water and pat dry with paper towels. Remove the center stem of each leaf and stack the leaves together, one on top of the other.
- Fold the leaves in half, then roll them tightly, into a cigar-shaped cylinder. Use a sharp chef's knife to cut very thin ribbons. Reserve.
- Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the collard greens and sauté, tossing with the garlicky oil. Cover and cook until they are wilted and crisp-tender, about 5 minutes. Season with salt to taste.
- Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 110 kcal, Carbohydrate 4 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 2 g, UnsaturatedFat 9 g
BRAZILIAN COLLARD GREENS
Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.
Provided by cookiedog
Categories Collard Greens
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Remove and discard stems from collard greens and cut leaves into strips.
- Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
- Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
- Add kosher salt and pepper to taste.
BRAZILIAN COLLARDS
Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!
Provided by Javagoddess
Categories Side Dish Vegetables Greens
Time 2h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
- Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
- Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 10.1 g, Cholesterol 32.3 mg, Fat 19.4 g, Fiber 4.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 743.7 mg, Sugar 1.5 g
EASY BRAZILIAN COLLARD GREENS
This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too.
Provided by blucoat
Categories Collard Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
- Mince and mash garlic to a paste with salt.
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
BRAZILIAN COLLARD GREENS
This dish can be made year-round and served as a side to any protein.
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
- Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.
- Transfer collards to a serving bowl. Season with salt to taste and serve.
BRAZILIAN-STYLE COLLARD GREENS
Categories Leafy Green Vegetable Side Sauté Vegetarian Quick & Easy Low Cal Low/No Sugar Vegan Collard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/8 inch wide) with a sharp knife. Repeat with remaining leaves.
- Heat 2 teaspoons oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, then cook half of collards, tossing, until just tender and bright green, about 1 minute, and transfer to a serving dish. Cook remaining collards in remaining 2 teaspoons oil in same manner, then toss all of collards with salt and pepper. Serve immediately.
COLLARD GREENS MINIERA
Categories Leafy Green Side Bacon Collard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 2
Steps:
- Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
- Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.
EASY COLLARD GREENS
Easy southern collards the whole family will enjoy. Seasoning measurements are approximated; adjust to preferred taste.
Provided by tammyhart
Categories Side Dish Vegetables Greens
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 6.3 g, Cholesterol 9.7 mg, Fat 6.7 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 1006 mg, Sugar 2.4 g
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