Recipe By Jessica Harris
In her book, High on the Hog, Jessica Harris says that we’ve learned not all greens are cooked in bacon drippings and ham hocks. She notes this is the way that they accompany feijoada, the national dish of Brazil.
Serves 4 – 6
- 2 pounds fresh young collard greens
- 3 tablespoons olive oil
- 8 cloves garlic, or to taste, minced
- 1 to 2 tablespoons water
- Hot sauce to taste
- 1. Wash the collard greens thoroughly and bunch the leaves together. Take the bunch, roll it tightly and cut it crosswise into thing strips (chiffonade).
- 2. Heat the oil in a large, heavy skillet over medium heat, then cook the garlic, stirring it until it’s only slightly browned.
- 3. Add the collard strips and cook them, stirring constantly for five minutes, so that the greens are soft but retain their bright color.
- 4. Add a tablespoon or two of water, cover, lower the heat, and continue to cook for two minutes. Serve with hot sauce of your choice.