Having feasted with the family and enjoyed further culinary expositions prepared by my epicurean mother, I wasn't hungry enough to put together a big fancy meal for my weakly blog post. Instead, I observed my sad and wilted Collard Greens in need of use and thought they would make for a fantastic snack to top off the evening. I went with monsieur Bittman's Brazilian-Style Collards on pg. 563 of the soft cover and pretty much stuck to the recipe.
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| About as pared down as it gets...Collards and Butta |
When it comes to making some sauteed greens, Bittman doesn't ask much. And I like that about him. Really all it took was frying up my handful of chopped greens in a pan with some salted butter. The whole thing took 5 minutes and satisfied my needs.
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| OMG I feel like I'm in São Paulo!!11!!! |
I ended up dressing these badboys in a splash of vinegar and some black pepper to get crazy (as recommended by the recipe) and really enjoyed them for what they were.
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