Couve a Miniera - Brazilian quick collard greens with garlic.
These quick-sauteed collards are traditionally served with Fejoida (black bean and pork-ends stew) and are an easy and crunchy way to enjoy collards. It makes an excellent side dish with any meal.
1 bunch collard greens
5-6 cloves of garlic, minced or mashed
1 1/2 tsp kosher (coarse) salt
A little olive oil and butter
Wash the greens thoroughly. Gather the collards up and roll them into a bundle, then slice very thinly as if shredding for salad. If they're still big slice once or twice in the opposite direction, creating little strips or shreds of collards.
Using a cast iron skillet (always my favorite) with medium heat, coat with oil, add garlic and salt and cook a few minutes, then add the greens and saute only for a few minutes (up to 4 minutes or so), using tongs to flip them over halfway through, making sure the greens are all thinly coated with oil. Remove from heat, season with salt and pepper if desired, and serve immediately.