Brazilian Style Collard Greens
1 large bunch collard greens
1 1/2 TB olive oil
1 large shallot, minced
2 cloves garlic, minced
sea salt and ground pepper to taste
- Cut off tough end stems from collard greens. Pile them, roll tightly, then cut into thin strips.
- Heat oil in a large skillet or medium pot over medium heat. Saute shallot with garlic, stirring often until lightly browned, about 3 minutes. Add greens, salt and pepper. Cook, stirring often for about 5 minutes until greens are tender.