Receita Solta

How to Make Perfect Sauteed Collard Greens

RS

Por

Master Receita Solta

How to Make Perfect Sauteed Collard Greens
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories90 kcal

Resumo para quem tem pressa

"Classic Brazilian side dish made with fresh collard green leaves cut into thin strips and sautéed quickly in olive oil with golden garlic and onion. A quick preparation that maintains the bright green color, slightly crunchy texture, and preserves the natural nutrients of the leaf."

How to Make Perfect Sauteed Collard Greens

O Que Você Precisa Saber

- Cutting into very thin strips allows for even cooking in less than five minutes without accumulating water in the pan. - Sautéing the garlic and onion before putting the leaves ensures that the seasonings brown without burning next to the greens. - Medium-high heat and a short time in the pan prevent the collard greens from wilting too much and losing their vibrant color.

Ingredients

Main Course

  • 1 bunch of collard greens
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • Salt to taste
  • Black pepper to taste
  • Juice of half a lemon (optional)

Instructions

Main Course

1

Start by washing the collard greens well and cutting them into thin strips.

2

Heat the olive oil in a large pot over medium heat.

3

Add the onion and sauté until it becomes transparent.

4

Add the minced garlic and sauté for another 1 minute, avoiding burning.

5

Add the collard green strips to the pan and mix well.

6

Cook for about 5 minutes, stirring occasionally.

7

Season with salt and pepper to taste.

8

If desired, add the lemon juice before serving.

Equipe sua Cozinha

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Chef Tips

- Dry the collard green leaves very well after washing to avoid creating excess steam that would soften the greens. - Add the collard greens in stages to the pan, stirring quickly to wilt evenly in contact with the hot bottom. - Finish with the optional drops of lemon juice only on the plate so as not to alter the chlorophyll green color of the leaf.

Variations

- Add 100g of bacon chopped into small cubes and browned in the pan before adding the onion and garlic. - Sprinkle two tablespoons of toasted sesame seeds over the finished collard greens to give an oriental crunchy texture. - Add a chopped finger chili (pimenta dedo-de-moça) without seeds along with the garlic to bring mild spiciness to the sauté.

Substitutions

- Extra virgin olive oil can be replaced with artisanal lard or clarified butter. - Traditional collard greens can be swapped for fresh mustard greens or finely chopped escarole. - The sliced onion can be substituted with leek cut into very thin rings for a milder flavor.

How to Store

Store leftovers in an airtight plastic or glass container in refrigerator for up to 3 days. Reheat quickly in a hot skillet for 1 minute; avoid the microwave so as not to leave the leaves soft and watery.

Can You Freeze It?

Não é recomendado congelar a couve refogada pronta, pois as folhas descongelam moles, escuras e sem crocância. Se desejar congelar, branqueie as folhas cruas por 1 minuto em água fervente antes de guardar.

What to Serve With

Perfect pair for the traditional Feijoada, bean tutu, rice with shredded dried meat, tropeiro beans, and grilled pork chop.

Frequently Asked Questions

Why does sautéed collard greens turn bitter?

The sharp bitterness occurs when the collard greens cook too long in the pan or if the garlic burns during the initial sauté.

How to cut kale into thin strips like in restaurants?

Overlap 5 to 6 sanitized leaves, roll them tightly like a cigar, and cut very narrow slices with a sharp knife.

Can I use the collard green stalks in this recipe?

Yes, cut the stalks into very small rounds and sauté along with the onion before adding the leaves, as they take longer to soften.

Does lemon juice change the color of the collard greens?

Yes, the acidity of the lemon can oxidize the chlorophyll, leaving the leaf yellowish if added to the hot pan; therefore, drizzle only when serving.

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