4 to 5 bunches of collard greens (or kale)
butter (use 1/2 tablespoon for every cup of shredded collards)
Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. If you're lucky to live in São Paulo or Rio (and other large Brazilian cities, too, I assume), you can find it already all sliced like in this photo...
Just before serving, melt the butter in a frying pan (preferably a heavy duty one) and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.
Note: This is the recipe I prefer as a garnish for feijoada. Otherwise, mince 1 small onion and 2 cloves garlic and cook in butter until lightly brown. Add the collard greens and cook as above.
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