Couve à Mineira

Wash the collard leaves, cut out the thick center ribs, and pat dry. Stack the leaves on top of one another, roll them tightly into a cylinder, and slice into very thin ribbons.

Cut the bacon into small strips or cubes. Peel the garlic and mince it finely.

Heat a wide skillet over medium heat, add the oil, and fry the bacon for 4–5 minutes, until it browns and renders some of its fat.

Add the garlic and cook for 30–40 seconds, just until lightly golden; don't let it darken.

Add the shredded collards, season with salt to taste, and toss quickly over medium-high heat for 1–2 minutes, until wilted but still bright green and slightly crisp.

Serve immediately, hot, as a side dish with feijoada, braised meat, or rice.