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.

Serves 4

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)

Kosher salt

To julienne or chiffonade collard greens, cut out any big or hard stalks, and layer leaves together and roll up. Then slice very thinly and evenly.  In a large sauté pan over medium-high heat, add the olive oil and cook the garlic and shallots until just beginning to brown. Add the collards and cook until just wilted, approximately 2 to 5 minutes. Your collard greens should be a bright and shiny green. Season with salt and serve.