| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Brazilian | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Fresh collard greens (tender, young leaves work best) |
| 3 | tb | Extra-virgin olive oil |
| 5 | Cloves garlic, minced or to taste | |
| 1/4 | c | Warm water |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
Wash the collard greens thoroughly to remove any dirt or grit. Drain well. Pick over the greens, discarding any that are old and cutting out any discolored spots and the fleshy ribs. Place leaves in a pile, roll them into a thick cylinder and cut them into thin strips crosswise. Fluff the cut greens into a bowl. Heat the olive oil in a heavy skillet, add the garlic, and cook until it is slightly browned. Add the greens and cook, tossing them frequently to make sure they are coated with the olive oil and garlic. Add the water, season, cover and cook for 5 minutes. Remove and serve warm. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 26, 1997.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”