This recipe for collard greens comes from the Minas Gerais region of Brazil.  Thinly sliced collard greens are briefly cooked in garlic and olive oil for a healthy, tasty side dish. These greens are a traditional accompaniment to the classic Brazilian dish feijoada, but they go with almost any meal.


  • 2 pounds collard greens (2 to 3 large bunches)
  • 5-6 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • salt and pepper to taste


  1. Wash collard greens. Gather bunches of the leaves together and roll them up into a bundle. Thinly slice the bundles crosswise, an easy way to cut the leaves into thin strips.
  2. Finely chop the garlic. (or to be really traditional, mash the garlic with the kosher salt with a mortar and pestle).
  3. Heat olive oil in a heavy skillet (cast iron works well) over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
  4. Add the greens and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
  5. Season greens with more salt and pepper to taste, and serve warm.

Optional: Chop 2-3 slices of bacon and sauté with the garlic for an extra treat.