Brazilian Collard Greens

Collard Greens are one of the hearty greens available in the spring at the Downtown Marquette Farmers Market. In many recipes spinach, kale and collard greens can be used interchangeably. Some recipes for collard greens suggest boiling first, then sauteing. I like the technique, quickness and bright color of this recipe.

Robust collards, part of the cabbage family, are a culinary staple in the South, where they’re traditionally cooked in a long, slow braise. However, with their surprisingly mild taste (there’s just a hint of bitterness), these greens also lend themselves to faster recipes and work with hearty and light flavors alike. They’re chock-full of vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene.


  • 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.

This dish can be made year-round and served as a side to any protein.

  • SERVINGS: 10





What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.

How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator’s crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.

Recipe and collard greens information from Martha Stewart website: