Friday, February 7, 2014
Recipe for Brazilian Collard greens
I was all excited about putting up my favorite recipe for quiche but then realized that it wasn't in my possession unfortunately, so you will have to wait till next time! So.... since we grow lots of greens and collards and other things like that I figured I would share with you my favorite way to eat them. I have never ever been a fan of boiled greens but I love them cooked the way I'm about to tell you! Take a huge handful of collards (other greens work the same way). Wash the dirt off, because hopefully you are eating them fresh from a garden. Cut the rib out of the middle of the leaf. I just slice alongside each side of it up until you get where it isn't so hard, then pull it off the leaf. Stack your collard leaves in a neat pile and roll them tightly into a roll, as tight as you can roll them works best. Take a sharp knife and start at one end of the roll and slice as thin as you can slice it so you end up with thin little strips of green collard leaf. Cut the whole roll this way. Put the thinly sliced leaves into a cast iron skillet (or other skillet) with a couple of tablespoons of oil. We like to use olive oil. Sprinkle salt and pepper and garlic powder (or better yet, crush some garlic up into your oil first) Saute your greens until they are tender. They wilt down incredibly so even if you have a huge pile you end up with what seems like hardly any! They taste very good this way! Enjoy!