Couve à mineira (brasilianischer Blattkohl)

Zutaten

• 2 pounds collard greens (2 to 3 large bunches, stems removed)
• 5 to 6 cloves garlic (minced)
• 1 onion (diced)
• 2 ham hocks (meat removed and diced into small piece)
• 1 teaspoon kosher salt
• 3 tablespoons olive oil
• salt and freshly ground black pepper to taste

Zubereitung

1. 1

   Wash the collard greens well and drain. Stack a few leaves at a time, then roll them tightly into a cigar. Thinly slice the leaves crosswise into thin shreds.

2. 2

   Heat the olive oil in a heavy skillet over medium heat. Add the ham hocks, onions, garlic and salt, cooking and stirring until the mixture is highly aromatic, about 4-5 minutes.

3. 3

   Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften. Using tongues stir them as necessary to mix the greens well with the hocks, garlic and onions.

4. 4

   Season greens with more salt and pepper to taste, and serve immediately.