4 or 5 bunches of collards
3 tablespoons of butter
1 medium onion chopped
2 garlic cloves minced
1. Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. Add to boiling water and flash boil the collards just until tender.
2. In a heavy sauce pan saute the onions and garlic in butter over medium heat until transparent.
3. Just before serving, add collard greens to the onion and garlic. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.
4. Serve as a side dish to feijoada.
