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Nutrition Facts
Serving Size 1 (127g) Recipe makes 8 servings
Calories 78
Calories from Fat 47		(60%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 29mg		1%
Potassium 158mg		4%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 3.2g	12%
	Sugars 0.5g
Protein 2.6g		5%
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Brazilian Collard Greens

Recipe #203932 | 25 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: cookiedog
Jan 7, 2007

Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.

SERVES 8 (change servings and units)

Ingredients

2 lbs collard greens
2 tablespoons olive oil
1 tablespoon butter
1/3 cup minced shallot
1 tablespoon minced garlic
kosher salt and pepper

Directions

1
Remove and discard stems from collard greens and cut leaves into strips.
2
Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
3
Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
4
Add kosher salt and pepper to taste.

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Featured Reviews for This Recipe

From: rusticgirl

On Nov 4, 2009

This is very similar to how I saute collards, it's soooooo good. I don't bother with shallots or onions (and I add a lot more garlic). I usually add a splash or two of liquid - water, white wine, chinese cooking wine, etc. This saute method is the way to go - boiling collard greens for hours makes them taste awful.

0 people found this review helpful

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From: realbirdlady

On Feb 8, 2009

I have to admit, collards aren't my favorite, but this approach is much tastier than the traditional boiling them to mush.

1 person found this review helpful

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From: StacyMD187373

On Jun 30, 2009

Pretty good. But sauteeing over medium high heat made the garlic burn a little. The greens were still pretty chewy/tough after 20 minutes, so had to cook a bit longer. I also added 1/2 cup beef broth which added to the flavor. Thanks for posting!

1 person found this review helpful

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From: WizzyTheStick

On Feb 21, 2007

Here in the Caribbean we don't have collard greens so I substituted some local greens called bhagi. Added 1/4 finely chopped scotch bonnet pepper for a slight heat. Very nice side dish.

1 person found this review helpful

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Read all 11 reviews