Collard greens recipe

Collard greens recipe

I’m getting a minute with cooked greens. I know, this is thrilling news, proper? I’ve put cooked kale in my mashed potatoes, and now I’m sauting collard greens for every dinner.

These collards are a little garlicky, a little lemony, and significantly irresistible. They’re the perfect swift and wholesome side dish, and they’re specifically what I’m craving as we get a taste of spring climate.

You might associate collard greens with West African cuisine (I put collards in my peanut soup). Maybe you have attempted Southern collard greens, which are slow-cooked with bacon or the like. Southern-style collard greens were inherited from Africa, and so had been Brazilian collard greens, known as “couve mineira.”

I cooked these collards greens in the Brazilian style—quickly in sizzling oil, with some garlic and chili flakes. In Brazil, these collards regularly accompany the national dish, called “feijoada,” which is a rich black bean stew cooked with pork, and rice on the side. If you’re vegetarian or vegan, consider note that these collard greens would go wonderful with black beans and rice.

Now that our quick background lesson is total, want to learn how to make this tasty side dish?

How to Cook Brazilian Collard Greens

My good friend Matt introduced me to this cooking style many years ago. I feel it tends to make the very best collard greens! Here’s how to do it:

  1. Cut the thick central ribs out of the collard greens, and stack the leaves on top of 1 another. Beginning at one particular end, roll them up into a cigar-liked shape, then slice across the roll to make skinny rolls of collard strips. Use a sharp chef’s knife for this, and make your slices as thin as possible—ideally about 1/8-inch broad. Give the collards a few additional chops to break them apart.
  2. Warm a big, heavy-bottom skillet (cast iron is excellent) in excess of medium-high heat. Add a generous drizzle of olive oil (the oil will later on support your physique soak up the nutrients in the greens). Then include the greens and some salt. Give the greens a great stir so they’re all lightly shimmering from the oil and turning darker green.
  3. Let the greens cook against the pan in 30-2nd intervals, stirring in between. Thanks to the scorching oil in the sizzling pan, some of the collards will at some point produce crisp, browned edges—these taste so great!
  4. Once you see a tiny browning action, add the garlic and red pepper flakes. I suggest incorporating the garlic at this point, rather than before, due to the fact otherwise it’ll burn up by the time your collards are accomplished.
  5. Transfer the collards to plates so they quit cooking. Serve with a wedge of lemon, and you’re accomplished.

How to Serve Brazilian Collard Greens

Honestly, the flavors in these collard greens would go effectively with almost any hearty main dish. Here are some tips:

  • Thanks to the lemon and garlic, these greens taste Mediterranean. Serve them with pasta, lasagna, or other Italian/Greek entres. Here’s a simple spaghetti dish with these collards.
  • As I pointed out, these collard greens go great with cooked black beans and rice.
  • Take inspiration from West African cuisine and include chopped peanuts.

Change It Up

Kale is a great substitute for the collard greens, if you can’t locate collards or have an further bunch of kale.

These fast-cooked collard greens are also remarkably great with Asian flavors. If you’ve ever manufactured my kale fried rice, you may possibly enjoy this thought since kale and collards are related greens.

For an Asian spin, you can merely decrease the salt (we’re adding salty sauce later) and substitute 1/2 teaspoon grated ginger for the garlic. Once the collards are carried out cooking, add a drizzle of retailer-bought teriyaki sauce to the pan, or add 1 teaspoon tamari or other soy sauce and one/2 teaspoon toasted sesame oil. (Skip the lemon.) So good.

Looking for far more easy, wholesome side dishes? Here are a number of of my favorites:

Please let me know how these collards turn out for you in the comments! Cooked greens can be remarkably addictive.

Quick Collard Greens

  • Author: Cookie and Kate
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1 x
  • Category: Side dish
  • Technique: Stovetop
  • Cuisine: Brazilian

5 from sixteen evaluations

These collard greens are swiftly cooked in olive oil and finished with a squeeze of lemon juice. You’re going to adore these healthier, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the elements and guidelines beneath (cook each and every batch individually for greatest results).

Author: Iain De

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