This easy and quick recipe from Brazil allows you to make greens in no time at all while keeping them a beautiful sparkly emerald green. You get to retain more of the nutrients and get out of the kitchen faster. You can make kale, swiss chard, or any greens in this manner also.
4 Tbsp. olive oil
4 cloves garlic, minced
2 shallots or red onion, minced
1 bunch of collard greens, washed stems removed and julienned (cut very thin)
To julienne or chiffonade collard greens, cut out any big or hard stalks, and layer leaves together and