About this recipe:This is one of the traditional accompaniments to the classic Brazilian dish feijoada. Collard greens are sliced very thin and cooked very quickly with garlic and oil, to maintain their bright green colour. It is also fine to use an assortment of greens like curly kale, cavolo nero and mustard greens.
6 bunches (about 1kg) collard greens
cold water for soaking
salt to taste
150g lean bacon, chopped
1 tablespoon oil
2 garlic cloves, finely chopped
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Method Prep:10min › Cook:20min › Ready in:30min
Wash the greens and remove the tough stems. Pile them together, rolled up like a cigar, and slice them as thinly as possible. Place in a container; cover with cold water and add a pinch of salt.
Fry chopped bacon in oil until crispy; remove from heat and drain on kitchen paper, reserving two tablespoons of the frying oil.
Stir chopped garlic in the reserved oil. Add the greens and sauté over high heat, loosening with a fork to make sure that there are no lumps. Cook until all the water evaporates from the greens.
Arrange greens on a platter and sprinkle the bacon bits on top.