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4 to 5 bunches of collard greens (or kale)
butter (use 1/2 tablespoon for every cup of shredded collards)
Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. If you're lucky to live in São Paulo or Rio (and other large Brazilian cities, too, I assume), you can find it already all sliced like in this photo...
Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.
Note: This is the recipe I prefer as a garnish for feijoada. Otherwise, mince 1 small onion and 2 cloves garlic and cook in butter until lightly brown. Add the collard greens and cook as above.
