New This Month

Brazilian Collard Greens


This dish can be made year-round and served as a side to any protein.

  • Servings: 10

Source: Mad Hungry


  • 3 bunches collard greens
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons garlic, minced
  • Coarse salt


  1. Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.

  2. Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.

  3. Transfer collards to a serving bowl. Season with salt to taste and serve.

Reviews Add a comment

  • delightful8
    14 OCT, 2012
    This is divinely and insanely delicious! I have never eaten collard greens. Most recipes show pictures of collard greens as overcooked and pale green....most unappetizing. When I saw this demonstrated on tv, I was anxious to try it. I have always used a garlic mincer to mince garlic. Instead I did a medium chop. You definitely want chunks! I thought 3 tbsps of garlic would be too much (about 8 cloves) but it is perfect! I also added onion powder, black pepper and dill. You'll love it!
  • leemcb
    28 AUG, 2012
    Can't wait to try this method! You could really add any seasonings you want, to go with any kind of meal--Italian, French, Southern, even Asian. And you can use any kind of green. My main reason for not cooking greens more often is that the presentation always leaves so much to be desired. This dish looked FABULOUS! Kudos to Quinn for introing us to so many new cuisines. Lovin' it!
  • Wrenja
    23 AUG, 2012
    When I saw this cooked on the show I couldn't get to the grocery store quick enough. I'd never liked traditional southern collard greens because they looked dead, and mushy, and not very appetizing, but these were neon green and vibrant and just begging to be eaten. I also like adding a little bit of lemon. Try these! They're amazing.