Brazilian-Style Collard Greens

Perhaps you've eaten Collard Greens all your life?
Or maybe, like me, you can count the numberof times - that you've eaten them on one hand.
In my family we always had Swiss Chard, becausemy grandfather and my father grew it in theirvegetable gardens ~ other times my mother would prepare spinach for us, but not collard greens.



Prior to finding this recipe, the only way Ihad seen collards prepared they were way overcooked,a washed-out gray-green, limp mass.And not the most healthy. So I was really pleasedto have found this recipe which retains moreof the vitamins, and it is lower in fat.
Because the leaves are sliced into thinstrips, then are sauteed with lots of garlic in olive oil, a little butter and salt for just a couple of minutes,they retain their deep green color and cooked quickly, there is a pleasant 'chew' to the texture.
You can also add bacon if you like ~I cook the bacon separately and offer it onthe side, along with a little rice vinegar if anyonewants to add some. Balsamic, Red Wine vinegaror a squeeze of lemon would also be good.I offer a small shaker of red pepper flakes for thosewho like to add a little spicy kick.



In Brazil collard greens prepared this way (probably minusthe vinegar) are traditionally served with Brazil'snational dish Feijoada, but they go wellwith almost any meal.
If you would like a printable copy of this recipe,please hop on over to my recipe blog!

I love to read your comments, so thank you for taking the time!
Have a wonderful weekend, friends.

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