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This is how we eat collard greens in Brasil. You'll need:

- One bunch of collard greens
- 3 cloves of garlic chopped really small
- 3 tablespoons of olive oil
- 3 tablespoons of white wine vinegar
- Salt and black pepper 

Stack the clean collards one on top of the other. Roll them up in a cigar shape, slice really thin.

Put a large fry pan on the fire, get it really hot.
Add olive oil and garlic sauté for a minute.  
Shut off the fire. Add the collards and the vinegar in a quick motion. Stir.
Season with salt and black pepper. Remove from the hot pan immediately or they will overcook.

Serve as a wonderful side to any dish. Tonight we had it with pulled pork and brasilian rice with vegetables.
<p>I grew up in the south (U.S.A.) where all greens (collard, mustard, turnip) are boiled to death. I began sauteeing greens several years ago and havee never looked back. Try mixing 2-3 greens varieties different flavours: collard, mustard, turnip, chard, beet, kale, dandelion, etc. I also tend to throw in some red onions for added flavour and a bit of sweetness.</p>
That looks very tasty and looks attractive. I will be making this soon!

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