Dina Avila_Brazi Bites_1200-7 - cropped to collard greens

This simple and easy recipe for couve à mineira, aka Brazilian garlicky collard greens, pairs perfectly with meats and stews, and is a great side for any dish, especially in the spring and summer when collards are in season.

Serves 6

2 bunches of collard greens rinsed and dried
4-5 cloves of garlic, peeled
1 teaspoon kosher salt
2 table spooks olive oil

1) Prep the collard greens:
Cut out the hard center stem of each leaf. Stack up leaves and roll them up into a tight bunch. Holding the bunch lengthwise, slice the leaves into 1/4 inch strips.
2) Prep the garlic:
Traditionally the garlic is mashed together with the salt with a mortar and pestle. You can also use a press to mash the garlic, or just mince it.
3) Heat the oil in a skillet or wok over medium heat. Add the garlic and salt and stir until the garlic just becomes golden.
4) Add the greens and stir to coat the greens with the garlicky oil. Saute, stirring often, for 3-4 more minutes until the greens are bright green and begin to soften.
5) Remove the greens from the heat and season with more salt if you like. Serve warm and enjoy!