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Collard greens are hearty, dark green leaves that usually demand hours of cooking time, often relying on a piece of smoked meat for much of the flavor. But truthfully, collard greens have a unique flavor of their own that deserves to shine through. Similar to mustard greens and chicories, collards have a distinct bitterness that mellows out when cooked low and slow. And much like their cruciferous cousin, collards are a true superfood.
These Brazilian-style collards come from culinary historian and cookbook author Jessica B. Harris, who transforms the simple dish into something that can easily be pulled off when you’re pressed for time. The greens are thinly sliced into ribbons and cooked down with There are a few benefits to forgoing the hours of cooking time and keeping this dish quick and simple. For one thing, cooking the greens quickly helps lock in all of those nutritious vitamins and minerals — when ingredients are exposed to heat for long periods of time, they are prone to losing some of those nutrients in the process. Plus, a quick sauté on collard greens helps preserve some of their delightful texture.
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