courtesy of Goumet Magazine
If you're from the South, you're probably used to collards cooked long and slow. What makes this simple, flavorful Brazilian dish unusual are greens that are finely sliced and barely cooked.
Active time: 25 min Start to finish: 25 minutes
I always cook my greens in a similar fashion (never for too long) they key is slicing them thinly- however, I may leave them in the pan a little longer than 1 minute. Keep tasting them. They become slightly sweet and flavorful when the reach the perfect doneness!Ingredients
* 1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
* 3 slices bacon, finely choppedMethod
- Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.