Adapted from Epicurious.com
Chiffonade collard leaves. (Roll up tightly into a cigar shape and slice as finely as possible.) Crush garlic to a paste and sprinkle over with salt.
Heat olive oil in a large skillet over medium heat until it shimmers, then cook garlic and chili flakes, stirring, 30 seconds. Add collards and liquid smoke (if using), cook, stirring periodically, until just tender, about 3 to 4 minutes. Finish with a splash of lemon juice.
A recipe from http://kitchenmouse.rozentali.com/2010/01/brazilian-style-collard-greens/
Posted by Cori Rozentāle on .