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Collard Greens Mineira

Posted By Chris On March 1, 2009 @ 7:29 pm In Sides | 3 Comments

This is an easy side-dish (via epicurious) that we had with our shrimp and broccoli when Carrie was over for dinner this past week. Rather than the usual slow-cooking method, these collards are cut into really thin strips and sauteed over high-heat with crispy pancetta. That’s it. Simple enough?

Collard Greens Mineira
1 1/4 lb collard greens (about 2 bunches), halved lengthwise and stems and center ribs discarded
3 slices pancetta, finely chopped

Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (1/8″) with a sharp knife.
Cook pancetta in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

4 Servings

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