Brazilian Collard Greens

Collard Greens are a hardy green originally grown in the southern part of the country. They hold up well to long cooking, typically with meat. We will feature collard greens in this weeks food demonstration in a quick saute, to highlight their versatility and fabulous flavor. There is a reason collard greens are a popular food, we just need to learn about it here in the north. The temperatures will not be hot this weekend as we close out the vacation summer season, so even if you have a BBQ in your weekend plans, plan on adding a collard green dish to you meal.  You will find everything you need when you shop at the market.

  • SERVINGS: 10


  • 3 bunches collard greens
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons garlic, minced
  • Coarse salt


  1. 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.

  2. 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.

  3. Transfer collards to a serving bowl. Season with salt to taste and serve.