This week in the crisper, if you’re used to braising collard greens to death (not that there’s anything wrong with that!), you’ll be delighted by the freshness of this Brazilian preparation. Thin ribbons of collard are cooked in bacon fat for—ready for this?—one minute. It’s one of my favorite new greens recipes. Find the recipe right here below, and read the whole post here on Serious Eats.
Easy Collard Greens Mineira Recipe
These thin ribbons of collard greens are cooked in bacon fat ever so briefly, until they've just turned bright green and begun to wilt noticeably. We're talking one minute or a smidge more. Have you ever heard of such a thing? The result is a breath of fresh air. The slight bitterness of the crisp-tender greens threatens to melt into the depths of bacony goodness, only to be revived by the bright tang of lemon. With only about fifteen minutes prep from start to finish, Collard Greens Miniera has become an instant classic at our house. Hope you'll love it, too.
- 1 bunch collard greens (about 1 pound)
- 3 slices center-cut bacon
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper