Step 1: Cut the collard greens leaves in very thin slices.  An easy way to cut them, as I learned from my mom, is to put several layers of collard green leaves together, one on top of the other, and roll them pretending that you were making a “wrap”.  So, when they are all rolled and wrapped up together, you will have this cylinder shape that you can hold with one hand.  Hold it firmly and start cutting very thin slices with a sharp knife, until you cut all of the leaves.  

Step 2: In a big panfry, cook the bacon first, in medium heat, until it is lightly brown.  Add the onions and cook a little bit more until the onions are also lightly brown, and finally add the collard greens.   Let it cook until the water released by the leaves is completely dry.  Sprinkle salt all over and stir.   Your collard greens are ready.  Set aside to serve as a side dish.  Great with feijoada, grilled beef, chicken or fish, and rice!

Author: Paula Sterling - Student at Southern Illinois University Edwardsville

Published on 02/14/2010 - Last updated on 03/07/2010