Brazilian-Style Collards

  • 2 pounds collard greens, washed and stemmed
  • 3 slices bacon, chopped
  • 1/4 cup finely chopped garlic (about 8-10 cloves)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  1. In batches, stack the collard leaves, roll them into a cigar shape and cut them crosswise into very think chiffonade (no thicker than 1/8 inch).
  2. In a Dutch oven, cook the bacon over medium heat until crisp.
  3. Add the garlic and red pepper flakes, and cook until you can smell garlic, about 30 seconds.
  4. Add the greens and stir to coat with the bacon fat.
  5. Cook until the greens are tender, about five minutes, adding a little water if they stick to the bottom of the pan. They should be bright green and just tender.
  6. Toss with lemon juice, season with salt and pepper, and serve at once.
  • We (Steve and Nancy) used bacon on the first try, but find we prefer it with just olive oil — which was suggested as an alternate in the recipe. (No quantity given. We may have used 2-4 tablespoons.) Weird, I know.
  • This was a hit (especially with Ruth) at the 2016 Thanksgiving dinner.

Greens, a Savor the South® cookbook, p. 49.

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