Couve à Mineira

Method

Wash the collard greens thoroughly and remove the tough centre ribs by folding each leaf in half lengthways and slicing them out. Stack the leaves and slice them into thin ribbons, approximately 5mm wide. Slice the garlic cloves thinly. Heat the olive oil in a large frying pan over medium heat and add the sliced garlic, cooking gently for 1-2 minutes until fragrant but not browned. Add the sliced collard greens in batches, stirring constantly and allowing each batch to wilt before adding more, until all greens are incorporated. Continue cooking for 5-7 minutes, stirring frequently, until the greens are tender but still retain a slight bite. Season with sea salt and black pepper to taste and serve immediately as an accompaniment to feijoada or grilled meats.