This side dish traditionally accompanies dishes from the northeastern region of Minas Gerais. However, for those who are looking for a new way with green vegetables, it becomes a vegetable dish. This can be prepared with kale, broccoli rabe, or green cabbage.
Wash the collards thoroughly and bunch together. Take each bunch, roll it tightly, and cut it crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned Add the collard strips and cook, stirring, for 5 minutes so that the greens are soft but retain their bright green color. Serve hot. Makes 6 to 8 servings.