Cooked in this fashion, kale is often served as an accompaniment to Brazil’s national dish, feijoada—but here, collard greens make a delicious substitute and are appropriate as any main course accompaniment.
- 2 lb. collard greens
- 3 Tbs. olive oil
- 7 cloves garlic, coarsely chopped, or to taste
- 1/4 cup water
Wash greens thoroughly, removing woody stems and picking off any discolored spots.
Stack several leaves on top of each other. To cut into very thin strips, or chiffonade, tightly roll stacked leaves lengthwise into long cylinders, and cut crosswise into 1/4-inch strips. Set aside, and repeat until all leaves are cut.
Heat oil in large wok or stockpot over high heat. When hot, sauté garlic about 30 seconds, or until lightly browned. Add collard green strips, and continue to cook over high heat, stirring constantly. Add water, cover and cook 2 minutes more. If necessary, cook greens in several batches, then combine when cooked. Season, and serve immediately.
- Calories: 110
- Carbohydrate Content: 10 g
- Fat Content: 7 g
- Fiber Content: 5 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 15 mg