Collard Greens is the "couve" that accompanies the Brazilian popular dish "Feijoada". It's a bit bitter but sautéing with onions and garlic and adding Tamari sauce takes away the bitterness and gives a delicious Asian twist to it.
What You Need:
- 1 bunch of Collard Greens well washed and drained (about 16oz)
- 2 tablespoons Tamari Sauce or Soy Sauce
- 1/2 sweet onion chopped
- 3 to 4 garlic cloves pressed
- 1/4 teaspoon smoked paprika
- 2 table spoons olive oil
- salt and pepper to taste
- toasted sesame seeds to garnish
What To Do:
- Cut off the stems chop them in small pieces.
- Roll the leaves together as a big cigar and cut them into thin strips.
- Heat some oil in a skillet and add the onion and garlic and sauté until onions start to be transparent.
- Add the stems and saute for about 3 minutes.
- Add the strips of leaves and saute until wilted.
- Add the paprika and tamarind sauce and stir until well combined.
- Sprinkle toasted sesame seeds when serving.
