Contributed by Jennifer Peachey (adapted from Gourmet Magazine, January 2001)

A simple, Brazilian dish.

Ingredients

1 medium onion
1 clove garlic, minced
2 tbsp olive oil
1 lb collard greens (halved lengthwise, stems and center ribs discarded)

Instructions

Stack collard leaves in a pile and roll crosswise into a cigar shape. Cut crosswise into very thin slices. Cook onion and garlic in oil until soft and fragrant. Add collards and cook until just bright green, about 1 min.

Season with salt and pepper and serve hot.

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