Brazilian · serves 4 · about 15 minutes
Collard greens sliced into ribbons and flash-sautéed with garlic — the bright green that always rides shotgun with feijoada.
Ingredients
- 2 bunches collard greens
- 5 cloves garlic, sliced
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- to taste salt
Method
- Stack the collard leaves, roll tightly, and slice into thin ribbons.
- Heat Iberia Olive Oil and sizzle the garlic until just golden.
- Add the collards and toss over high heat 2 to 3 minutes until bright and barely wilted.
- Season with salt and serve immediately.