This is a style of cooking greens that we use in Brazil. We use it for collard greens, but you can use this to cook any other hardy greens, such as mustard greens, cabbage outer leaves, beet greens, chard, cauliflower greens, and even brussel sprout's outer leaves (photo). 
Start by piling the leaves one on top of the other, but not too many so it does not become too high (thick).
Roll it up...

Cut into thin slices- as thin as you can manage, but watch your fingers! Keep your fingers round, so that if the knife goes the wrong way, it will only hit your nail, not the tip of your fingers.
There it is! Chopped and ready to use! If you like garlic with your greens, slice it at this time.
Heat up bacon or olive oil in a (non-teflon) saute pan on medium high. If using garlic, saute it until lightly golden. Throw in the greens and salt to taste. Cook them, stirring, until they start to soften, about 5 minutes. They always turn out very tasty, and can be served as a side dish to virtually any meal. For softer greens, such as bok choi, chinese cabbage, napa cabbage, "braising greens" such as mizuna and spinach... cut the leaves a bit thicker.

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