I’ve discovered a new love for cooked greens, and I can’t wait to share it with you! Move aside kale, because collard greens are taking center stage in my kitchen. From adding them to mashed potatoes to sautéing them for dinner, these collard greens are simply irresistible. They’re the perfect quick and healthy side dish, and they’re exactly what you need for a taste of spring weather.
You might associate collard greens with West African or Southern cuisine, but have you tried them the Brazilian way? In Brazil, collard greens are quickly cooked in hot oil with garlic and chili flakes. They are often served alongside the national dish, feijoada, a rich black bean stew cooked with pork. Vegetarians and vegans can pair these flavorful collard greens with black beans and rice for a delicious meal.
How to Cook Brazilian Collard Greens
My friend Matt introduced me to this cooking style, and I believe it produces the best collard greens! Here’s how you can recreate it at home:
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Prepare the collard greens: Start by removing the thick central ribs from the collard greens. Stack the leaves and roll them into a cigar-like shape. Slice across the roll to create thin strips of collard greens. Make the slices as thin as possible, around 1/8-inch wide.
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Heat the skillet: Warm a large, heavy-bottom skillet (cast iron works great) over medium-high heat. Add a generous drizzle of olive oil, which will help your body absorb the nutrients in the greens. Then, add the greens and some salt. Give them a good stir until they are lightly shimmering from the oil and turning darker green.
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Cook in intervals: Let the greens cook against the pan in 30-second intervals, stirring in between. The hot oil will create crisp, browned edges that add a delicious flavor to the collard greens.
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Add garlic and red pepper flakes: Once you see a little browning action, it’s time to add the garlic and red pepper flakes. Adding the garlic at this point ensures that it won’t burn before the collards are done cooking.
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Serve and enjoy: Transfer the collard greens to plates to prevent them from overcooking. Squeeze a wedge of lemon over them for an extra burst of freshness. Your delicious Brazilian-style collard greens are now ready to be enjoyed!
Serving Suggestions for Brazilian Collard Greens
The flavors of these collard greens pair well with a variety of main dishes. Here are a few ideas to get you inspired:
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Mediterranean flair: The lemon and garlic in these greens make them a perfect accompaniment to pasta, lasagna, or other Italian and Greek dishes. Try them with a simple spaghetti dish for a delicious combination.
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Classic combo: As mentioned earlier, collard greens go great with cooked black beans and rice. This hearty combination will keep you satisfied and nourished.
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West African influence: Take inspiration from West African cuisine and add chopped peanuts to your collard greens for an extra layer of flavor and texture.
Other Ways to Enjoy Collard Greens
If you can’t find collard greens or want to switch things up, you can substitute kale for an equally delicious meal. These quick-cooked collard greens are also surprisingly fantastic with Asian flavors. Here’s a simple Asian twist you can try:
- Reduce the salt in the recipe and substitute 1/2 teaspoon grated ginger for the garlic.
- Once the collard greens are done cooking, drizzle store-bought teriyaki sauce over them or add 1 teaspoon tamari or soy sauce and 1/2 teaspoon toasted sesame oil. Skip the lemon and enjoy the mouthwatering flavor.
Are you looking for more simple and healthy side dishes? Check out these favorites:
- Greek Broccoli Salad
- Celery Salad with Dates, Almonds, and Parmesan
- Gaby’s Cucumber Salad
- Parmesan Roasted Broccoli with Balsamic Drizzle
Please give these collard greens a try and let me know how they turn out for you in the comments! Cooked greens can be surprisingly addictive, and I’m sure you’ll love this Brazilian twist. Don’t forget to visit Ekilove for more delicious recipes and cooking inspiration.
