Contributed by Ana Riehlmann
Ana’s Brazilian Style Collard Greens
- Wash the leaves and roll them together in a tight roll.
- Over a cutting board, slice the rolled collard greens as thin as possible: almost “hair” thin! This was one of my grandmother’s many talents: she would hold the “roll” in one hand and slice it with a sharp, small knife in such fast movements that it was impossible to follow her hand. It was the thinnest cut anyone could ever make.
- Put butter in a shallow pan and when hot, sauté the collard greens.
- It should be served “al dente.”