Skip to main content
LoginSign Up
Garlicky Quick-Cooked Collard Ribbons

Garlicky Quick-Cooked Collard Ribbons

By Courtney HillNovember 17, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes

This speedy side is a vegetarian (vegan, even) version of the Brazilian dish known as couve à mineira, which often is flavored with smoky bits of meat. The collards are cut so thinly that their cooking time is a mere two minutes and their finished texture is tender-crisp, giving the dish a slaw-like quality. Couve à mineira is the traditional accompaniment to the Brazilian bean-and-meat stew called feijoada; we think the greens are a great side to barbecued or grilled meats or beans of any kind.

Tip

Don’t walk away from the garlic as it is cooking. Be sure to stir often and don’t turn the heat up higher than medium. It can go from sweet and golden brown to acrid and burnt in a flash.

Ingredients
  • 1

    bunch (1 pound) collard greens, stemmed, leaves halved lengthwise

  • 2

    mini sweet red peppers OR ½ medium red bell pepper, stemmed and thinly sliced

  • ¼

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil

  • 6

    medium garlic cloves, minced

  • 1

    tablespoon plus 1 teaspoon white balsamic vinegar

Step 1

Stack 4 or 5 collard leaf halves, roll them up into a cigar shape and slice crosswise into thin ribbons. Transfer to a large bowl and repeat with the remaining leaves.

Add the sweet peppers, pepper flakes and ½ teaspoon salt, then toss.

Step 2

In a large Dutch oven over medium, combine the oil and garlic. Cook, stirring often, until the garlic is golden brown, 4 to 5 minutes.

Stir in the collards mixture, increase to medium-high and cook, stirring constantly, until the greens are bright green and just wilted, about 1½ minutes.

Add the vinegar and cook, stirring, until just incorporated, about 1 minute. Remove from the heat, then taste and season with salt and pepper.