Couve RefogadaGarlic Collard Greens

Ribbon-Thin Collards Flashed in Garlic Oil.

• 4 portions
• Prep 15 mins
• Cook 5 mins
• Sudeste (Minas Gerais)

Couve refogada is the mountain-kitchen half of feijoada's plate — collards cut into threads so fine they cook in a breath of garlic oil. In Minas Gerais the knife work is the pride: a grandmother's couve should be thin enough to read a newspaper through.

Ingredients

• •1 large bunch collard greens, washed and dried
• •3 cloves garlic, thinly sliced
• •3 tbsp neutral oil or lard
• •1 tsp fine sea salt

Method

1. Cut ribbonsStack the leaves, roll them tightly into a cigar, and slice across as finely as you can — 2 mm ribbons. Fineness is the entire dish.
2. Fry the garlicHeat the oil in a wide pan over medium-high and fry the garlic slices until just golden, about 40 seconds — pull them a beat early, they keep cooking.
3. Flash the greensAdd the ribbons in handfuls, tossing constantly for 2 to 3 minutes. They should turn deep glossy green and soften but never wilt to mush.
4. Season and serveSeason with salt, toss once more, and serve immediately beside feijoada or with rice.

Questions