Servings: 4 servings
Calories: 121kcal
Ingredients
- 1 large bunch collard greens (about 14 ounces)
- 2 slices bacon finely diced (optional)
- 1 1/2 tablespoons olive oil
- 3 garlic cloves minced
- 1/2 teaspoon salt
Instructions
- Wash the collards and cut out the thick center stems. Stack 5 or 6 leaves, roll them up tightly like a cigar, and slice crosswise as thinly as you possibly can.
- If using bacon, cook it in a large skillet over medium heat until crisp. Add the olive oil and garlic and cook for 30 seconds, until fragrant but not brown.
- Turn the heat to high, add all the collards and the salt, and toss constantly with tongs for 1 to 2 minutes, just until the greens turn bright green and barely wilt.
- Serve immediately, while the greens are still vibrant.
Notes
The whole trick is the cut: the thinner the ribbons, the faster they cook and the better the texture. Overcooking turns the greens dull olive and soft, so take the pan off the heat while they still have a little bite.
Chef's Tip: A very sharp knife makes thin slicing easy. Brazilian markets sell couve already shredded by machine for this reason.
Keto Swap: This dish is naturally low carb. Couve is usually eaten alongside rice and beans; pair it with cauliflower rice and black soybeans to keep the whole plate keto.
Success Tip: Toss in a fried egg and some crumbled sausage for a quick one-pan breakfast.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 121kcal | Protein: 4g | Fat: 10g | Fiber: 4g
Tried this recipe?Let us know how it was!