The first time that I served sauteed collards was at a dinner for friends; they were all blown away by how amazing they tasted. And, honestly, I was blown away by their praise for this simple dish. Sauteed collards have been a staple part of my diet for many years now and hearing from friends how tasty they were reminded me that simple can really be the best! When I explained how I cooked the collards my friends were even more stunned, the main reaction going around the table was WOW!
Since first visiting Brazil, I have adopted the Brazilian way of cooking greens. It is simple to prepare, simple to cook, and most importantly it is difficult to get it wrong…Oh, and it tastes amazing. Yes, Brazilians cook vegetables in many different ways but it has always been the way that they sauté their greens that has appealed to me most. Any vegetable that is sauteed with olive oil, onions, garlic, and salt is heaven to my mouth.
Now, I know that collards may not be the most popular leafy green vegetable in the USA, except in the south. Why, I don’t know, because I can never get enough of this leafy green. If you have never tried collards before, please, run down to your local grocery store and pick-up a bunch of these goodies. If you have tried them and weren’t convinced, try this recipe, you will not be disappointed. Many people I have talked to do not know what to do with collard. Well, here you go, I am about to give you the one thing you will want to cook with every meal.
If you absolutely detest collards or can’t find them, any leafy green such as kale or beet greens will be just as tasty with this recipe. But then again, this is one of those recipes that will work for any vegetable. As you can see from the picture here I made sauteed broccoli raab and they were to-die-for (maybe because they were also organically grown on our farm).
So, what do you need to do to get these amazing greens on your plate? Well, it is really easy and only takes a few minutes!
1 medium onion finely chopped
2 cloves garlic finely chopped
1 tsp salt
2 tblsp tempero caseiro (substitute for onions, garlic, and salt)
2 tblsp olive oil
10 leaves of collard or any other vegetable
Chop the onion and garlic finely (if using tempero caseiro measure out necessary quantity). Wash the collard and lay five leaves flat on top of each other. Roll the five leaves tightly together. Take a knife and slice the collard very thinly, as thin as possible. Repeat until all collard is cut. Pour the olive oil into a large frying pan or pot and heat on medium flame. Once oil is hot place the onions (or tempero caseiro) in the pan and sauté for approximately 2-3 minutes. Add the garlic and fry until fragrant, about 1 minute. Place the collard into the pan together with the salt and sauté until reduced in size and just cooked; approximately 5-7 minutes. Make sure that the stalk is still slightly crunchy; you do not want to overcook it. Serve hot.
For a PDF of this Recipe CLICK HERE!