Sautéed Collard Greens
Finely chopped collard leaves sautéed with garlic and a bit of fat. A super quick and irresistible delicacy, perfect to accompany feijoada, pork, sausage or grilled chicken.
Thinly chop <quantity>5</quantity> garlic cloves
Remove the stems of <quantity>500<unit>g</unit></quantity> of collard greens
Stack the collard leaves and roll them lengthwise, applying a little pressure
Trim the end of the roll and slice it very thinly. Trim off the end tip
Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a pan over medium-high heat
Add the garlic and stir until lightly golden
Add the collard and stir so the garlic mixes well with it. Cook it for 1m until the collard wilts
Add salt to taste and combine
Remove from the heat and serve. The sautéed collar greens are ready
Simple and delicious. Enjoy!
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