This is my favorite dish of the moment. My cousin’s wife from Brazil made these collard greens for me at Thanksgiving this year. It is a traditional Brazilian dish called couve. It is often served with Brazil’s national dish feijoda, which is a stew of beef, pork and beans. I have been enjoying it at home with stone ground grits and a seared or grilled pork chop.
Collard greens are considered to be a very healthy food, which is perfect for me as I just started a diet. The K-J Culinary team is competing this year in a “biggest loser” contest and I am playing to win. Stay tuned for more healthy recipes and status on the competition.
This healthy and delicious dish pairs very well with Kendall-Jackson Cabernet Sauvignon.
Easy Brazilian-Style Collard Greens
Serves 4 as a side dish
- 4 Tbsp. olive oil
- 4 cloves garlic, sliced thin
- 2 shallots, sliced thin
- 1 bunch of collard greens, washed stems removed and julienned (cut very thin)
- Kosher salt
- In a large sauté pan over medium-high heat, add the olive oil and cook the garlic and shallots until just beginning to brown.
- Add the collards and cook until just wilted, approximately 2 to 4 minutes.
- Season with salt and serve.