recipe from DonaBrasil
1 pound of collard greens, kale or Savoy cabbage
2 tablespoons of sunflower oil or olive oil
garlic to taste
salt to taste
pepper to taste
Wash and drain the kale or the collard greens. Remove the hard stems of the kale. Roll the leaves tightly together and slice into very thin shreds. As the shreds have to be very thin, the knife has to be sharp.
Sauté the garlic, the salt and the pepper in the oil (some people add a small union at this step). Stir-fry the shredded leaves quickly at high heat. It is important that you stop in time: the leaves have to wilt slightly but should keep their bright color.