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Garlicky Quick-Cooked Collard Ribbons

4 Servings

25 minutes

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This speedy side is a vegetarian (vegan, even) version of the Brazilian dish known as couve à mineira, which often is flavored with smoky bits of meat. The collards are cut so thinly that their cooking time is a mere two minutes and their finished texture is tender-crisp, giving the dish a slaw-like quality. Couve à mineira is the traditional accompaniment to the Brazilian bean-and-meat stew called feijoada; we think the greens are a great side to barbecued or grilled meats or beans of any kind.

4

Servings

Tip

Don’t walk away from the garlic as it is cooking. Be sure to stir often and don’t turn the heat up higher than medium. It can go from sweet and golden brown to acrid and burnt in a flash.

25 minutes

Ingredients

  • 1

    bunch (1 pound) collard greens, stemmed, leaves halved lengthwise

  • 2

    mini sweet red peppers OR ½ medium red bell pepper, stemmed and thinly sliced

Directions

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