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Edible Whole Foods: Brazilian-Style Collards

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From Edible Piedmont Magazine:

BRAZILIAN-STYLE COLLARDS

On Ninth Avenue in Manhattan, the street of every ethnic

cuisine, there's a small little place called Rice and Beans. The

16-seat café serves primarily Brazilian-influenced food. We par-

ticularly love their collards, and this is the gist of the recipe. This

style of cooking collards preserves the nutrition of the greens

and works best with dark-leafed collard greens versus the

sweeter cabbage collards.

Serves 4-6

2 strips thick-cut smoked bacon, optional

3 tablespoons olive oil, Spanish preferred

10 cloves garlic, smashed and finely chopped

1/4 teaspoon crushed red pepper

1 bunch of collards, about 8 cups, stemmed, then made into a

chiffonade by rolling the leaves and cutting into very thin

strips

Kosher salt and freshly ground black pepper

A few wedges of lemon

In a large pot, such as a Dutch oven, add the bacon and cook

over medium-low heat until crispy and the fat is rendered,

about 5-8 minutes. Using a slotted spoon, remove the bacon

and reserve.

Add the oil olive to the bacon fat and turn the heat up to

medium. Add the garlic and sauté for about 1 minute. Sprinkle

in pepper and add the collards, tossing with tongs to coat them

with the oil until they wilt. Cook for about 10 minutes. If the col-

lards start to stick to the pan, add a little water. After 10

minutes, taste. They should be crisp-tender. If not, cook a little

longer until they get to the tenderness that you prefer. Stir in

the reserved cooked bacon. Remove from heat and season with

salt, pepper, and fresh lemon juice. Transfer to a serving bowl

and plate up with some rice and beans.

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