COUVE A MINEIRA (Brazilian sautéed collard greens, for twelve)

3 large bunches collard greens, washed

2 tablespoons olive oil

2 tablespoons butter

2 minced peeled garlic cloves

1 chicken bouillon cube

freshly ground white pepper to taste

1. Trim stems and thick ribs from collards and stack the leaves. Roll then together in a tight bundle and cut them crosswise into strips about 1 inch thick.

2. Cook greens in a large pot of boiling water until just tender yet still bright green, 3 to 4 minutes. Drain and set aside.

3. Heat olive oil and butter in a large wide pot over medium heat. Add the garlic cloves and bouillon cube and cook, mashing the cube with the back of a wooden spoon, until the garlic is soft, 1 to 2 minutes. Add the greens and cook, stirring to coat well, for 3 to 5 minutes. Season to taste with white pepper.

from Saveur Magazine