Garlicky Collard Greens ~ Brazilian Style

Garlicky Collard Greens ~ Brazilian Style
As shared from the kitchen of Once Upon a Plate ~ by Mari
Can adjust recipe according to the amount of collard greens you have.
(I usually cook 1 medium size bunch for two people.)

Ingredients:
2 to 3 large bunches collard greens (about 2 pounds)
5 to 6 cloves of garlic, minced
1 1/2 teaspoons kosher salt
3 tablespoons olive oil
2 tablespoons butter
salt and pepper, to taste

Method:
Wash collard greens, remove stems (and main rib from leaves if tough.)
Stack several leaves and roll as you would dough for cinnamon rolls. Slice cross-wise into thin strips (about 1/4 to 1/2-inch wide.) Repeat with all leaves.

Heat olive oil over medium heat in a heavy skillet (cast iron works great here), add garlic and salt; cook stirring until the garlic is golden in color. 
Add the greens and butter and saute for 3 or 4 minutes until they are bright green in color and begin to soften.

Season with more salt, and pepper to taste and serve while still warm.

Note:  You may add cooked bacon on the side along with some rice vinegar, lemon wedges, Balsamic vinegar or Red wine vinegar for sprinkling for those who would like it. Some like to add a sprinkle of red pepper flakes for a spicy kick.

Optional: For those who love bacon ~ slice or chop a couple of strips of bacon, add it to the heavy skillet, when bacon is mostly cooked, add the minced garlic and proceed with recipe from that point.

Enjoy!


Recipe adapted from "South American Food" by Marian Blazes

Pan Seared Salmon Filets with Sweet & Tangy Mustard Vinaigrette

Since I prepare salmon often, I like to prepare the salmon simply and liven it up with some sort of sauce. I devised this one after looking through a few cookbooks, and recipes on the internet. The sweet vinaigrette also compliments the slight bitterness of the mustard greens very well.

We really enjoyed it, 5 out of 5 stars. I've already been asked to make it again soon.

Do not hesitate to adjust the vinaigrette to your own taste ~ I increase the amount of mustard and don't use the entire amount of olive oil to cut fat and calories. Make it sweeter or more tart ~ whatever you think is best.

Grilled or Pan Seared Salmon with Whole Grain Mustard Vinaigrette
2 to 4 salmon filets (about 5 to 6 ounces each)
salt and pepper
2 Tablespoons Whole Grain Mustard
1 Tablespoons Dijon Mustard
2 ounces Red Wine Vinegar
1 to 2 Tablespoons Agave Syrup or Honey
1/4 cup Olive Oil, plus more for brushing on fish before cooking
Salt and pepper

Before grilling or searing salmon, prepare vinaigrette:

In a medium bowl whisk together mustards, vinegar and agave syrup or honey, slowly whisk in olive oil until mixture thickens. Finish with salt and pepper to taste.

If grilling, prepare grill to medium heat. If pan searing, heat pan over medium high heat. Brush both sides of salmon with olive oil, ightly season salmon with salt and pepper.

Grill or pan sear turning once, until just cooked through, but still juicy. Plate the fish on warm plates. Drizzle with Mustard Vinaigrette and serve hot.

Optional:

Top with Crumbled Oven Crisped Proscuitto bits:

Crisped Prosciutto

Preheat oven to 375 F. Place slices of Prosciutto di Parma on a low-rimmed baking sheet. Bake for 10 - 15 minutes then remove from oven and allow to cool slightly. Break into crumbles or shards. div>

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This time I served over mustard greens (saute sliced onion with garlic in a little olive oil), then added the chopped mustard greens and quickly sauteed in olive oil until just tender, but still bright green in color.

I also served pan roasted on-the-vine tomatoes.
If you try this recipe, I hope you love it!

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