Brazilian Collard Greens | Recipe Cart
Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards’ vibrant color and satisfying crunch.
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Cooking tools:
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Colander
- Tongs
- Stove
Ingredients
- 2 pounds young collards, thick stems removed
- 2 tablespoons olive oil
- 9 cloves garlic, minced
- Salt
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