Couve à Mineira

Ingredients

• •1 large bunch collard greens, stems removed
• •1 1/2 tbsp olive oil
• •3 cloves garlic, thinly sliced
• •1/2 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Stack the collard leaves, roll them tightly into cylinders, and slice crosswise into very thin ribbons.
2. 2Heat olive oil in a large skillet over medium-high and cook garlic 30 seconds until fragrant.
3. 3Add collard ribbons and salt and toss continuously for 2–3 minutes until wilted but still bright green.
4. 4Season with black pepper and serve immediately, or cool before packing for a reheatable lunch.

💡 Slice the collards as finely as possible; thin ribbons become tender in minutes and avoid the long braise needed for thicker cuts.

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