I’m having a minute with prepared greens. I understand, this is awesome news, right? I have actually put prepared kale in my mashed potatoes, and now I’m sautéing collard greens for each supper.
These collards are a little garlicky, a little lemony, and seriously alluring. They’re the best fast and healthy side meal, and they’re precisely what I’m yearning as we get a taste of spring weather condition.
You may associate collard greens with West African food (I put collards in my peanut soup). Perhaps you have actually attempted Southern collard greens, which are slow-cooked with bacon or the like. Southern-style collard greens were acquired from Africa, therefore were Brazilian collard greens, called “couve à mineira.”
I prepared these collards greens in the Brazilian design rapidly in hot oil, with some garlic and chili flakes. In Brazil, these collards regularly accompany the nationwide meal, called “feijoada,” which is an abundant black bean stew prepared with pork, and rice on the side. If you’re vegetarian or vegan, remember that these collard greens would go excellent with black beans and rice.
Now that our quick history lesson is total, wish to discover how to make this scrumptious side meal?
How to Prepare Brazilian Collard Greens
My buddy Matt presented me to this cooking design years earlier. I believe it makes the very best collard greens! Here’s how to do it:
- Cut the thick main ribs out of the collard greens, and stack the leaves on top of one another. Beginning at one end, roll them up into a cigar-liked shape, then slice throughout the roll to make slim rolls of collard strips. Utilize a sharp chef’s knife for this, and make your pieces as thin as possible preferably about 1/8-inch large. Provide the collards a couple of additional chops to break them apart.
- Warm a big, heavy-bottom frying pan (cast iron is excellent) over medium-high heat. Include a generous drizzle of olive oil (the oil will later on assist your body take in the nutrients in the greens). Then include the greens and some salt. Provide the greens an excellent stir so they’re all gently glittering from the oil and turning darker green.
- Let the greens prepare versus the pan in 30-second periods, stirring in between. Thanks to the hot oil in the hot pan, a few of the collards will ultimately establish crisp, browned edges these taste so excellent!
- As soon as you see a little browning action, include the garlic and red pepper flakes. I recommend including the garlic at this moment, instead of in the past, since otherwise it’ll burn by the time your collards are done.
- Transfer the collards to plates so they stop cooking. Serve with a wedge of lemon, and you’re done.
Watch How to Make Quick Collard Greens
How to Serve Brazilian Collard Greens
Truthfully, the tastes in these collard greens would complement nearly any hearty main course. Here are some concepts:
- Thanks to the lemon and garlic, these greens taste Mediterranean. Serve them with pasta, lasagna, or other Italian/Greek entrées. Here’s a basic spaghetti dish with these collards.
- As I pointed out, these collard greens go excellent with prepared black beans and rice.
- Take motivation from West African food and include sliced peanuts.
Modification It Up
Kale is a fantastic alternative to the collard greens, if you can’t discover collards or have an additional lot of kale.
These quick-cooked collard greens are likewise remarkably wonderful with Asian tastes. If you have actually ever made my kale fried rice, you may value this concept since kale and collards are comparable greens.
For an Asian spin, you can merely decrease the salt (we’re including salted sauce later on) and replace 1/2 teaspoon grated ginger for the garlic. As soon as the collards are done cooking, include a drizzle of store-bought teriyaki sauce to the pan, or include 1 teaspoon tamari or other soy sauce and 1/2 teaspoon toasted sesame oil. (Avoid the lemon.) So excellent.
Searching for more easy, healthy side meals? Here are a few of my favorites:
- Greek Broccoli Salad
- Celery Salad with Dates, Almonds and Parmesan
- Gaby’s Cucumber Salad
- Parmesan Roasted Broccoli with Balsamic Drizzle
Please let me understand how these collards end up for you in the remarks! Cooked greens can be remarkably addicting.
Quick Collard Greens
- Preparation Time: 8 minutes
- Prepare Time: 7 minutes
- Overall Time: 15 minutes
- Yield: 2 portions 1 x
- Classification: Side meal
- Technique: Stovetop
- Food: Brazilian
These collard greens are rapidly prepared in olive oil and ended up with a capture of lemon juice. You’re going to like these healthy, vegetarian collards! Dish yields 2 side portions. To make multiples, merely duplicate the components and directions listed below (cook each batch independently for finest outcomes).
- 1 big lot (about 10 ounces) collard greens
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon great sea salt
- 2 medium cloves garlic, pushed or minced
- Pinch of red pepper flakes (optional, downsize or leave out if conscious spice)
- A couple lemon wedges, for serving
- To prepare the collards: Eliminate the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “stogie” as very finely as possible (⅛ ″ to 1/4 ″) to make long hairs. Shock the greens and provide a couple of chops so the hairs aren’t so long.
- Heat a big, heavy-bottomed frying pan over medium-high heat, then include the olive oil. As soon as the oil is glittering, include all of the collard greens and the salt.
- Stir up until all of the greens are gently covered in oil, then let them prepare for about 30 seconds prior to stirring once again. Continue stirring in 30-second periods up until the greens are wilted, dark green, and some are beginning to turn browns on the edges (this is scrumptious). This will take in between 3 to 6 minutes.
- Once the collards are practically done, include the garlic and red pepper flakes (if utilizing). Stir to separate the garlic and cook up until it’s aromatic, about 30 seconds. Eliminate the pan from the heat.
- Right away divide the prepared collards onto plates, and serve with a lemon wedge each.
Dish adjusted from my lemony collard greens pasta.
▸ Nutrition Details
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