Recipe - Quick Greens Brazilian Style

2 pound Fresh collard greens
(tender, young leaves work
best)
3 tablespoon Extravirgin olive oil
5 Cloves garlic, minced or to
taste
One fourth cup Warm water
Salt and freshly ground
black pepper to taste

Wash the collard greens thoroughly to remove any dirt or grit. Drain well.
Pick over the greens, discarding any that are old and cutting out any
discolored spots and the fleshy ribs. Place leaves in a pile, roll them
into a thick cylinder and cut them into thin strips crosswise. Fluff the
cut greens into a bowl. Heat the olive oil in a heavy skillet, add the
garlic, and cook until it is slightly browned. Add the greens and cook,
tossing them frequently to make sure they are coated with the olive oil and
garlic. Add the water, season, cover and cook for 5 minutes. Remove and
serve warm.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 26, 1997.