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Garlicky Quick-Cooked Collard Ribbons
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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01Stack 4 or 5 collard leaf halves, roll them up into a cigar shape and slice crosswise into thin ribbons. Transfer to a large bowl and repeat with the remaining leaves. Add the sweet peppers, pepper flakes and ½ teaspoon salt, then toss.
Pardon the interruption
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