This is my take on a really popular Brazilian side dish called farofa (FAH-RO-FA) which is made with toasted manioc flour. I cannot find this type of flour here in the U.S. so I use panko instead. You can use regular bread crumbs if that's what you have at home. As a side dish, it this is really tasty, colourful and( unless you are Brazilian), certainly different.
The collard greens are sliced very thin which allows for a quick cooking time on the skillet, which means your collards remain, well...green. No overcooked greens here. Take a look at my caldo verde post to see how to prep the collards this way.
Sauteed collar greens with panko and raisins Recipe:
servers 4 as a side dish
You will need:
2 tablespoons of olive oil
2 tablespoons of butter
1/2 cup of chopped onion
1 garlic clove, chopped
1/2 cup of panko or bread crumbs
1/4 cup of raisins
1/2 teaspoon of salt
2 cups of collard greens, thinly sliced (see note below)
Heat a large skillet over medium heat, add butter and oil. When the butter is melted, add the onions and cook for about 5 minutes or until onions are clear and soft. Add the garlic, cook for about 30 seconds and add the panko and raisins. Stir the panko around the skillet so it will take in the golden colour from the butter. Season with salt and add the collards. Stir it around the skillet until cooked but still bright green, about 3 minutes. Do not feel tempted to cook the greens longer, or they will be overcooked.
To prepare the collard greens: wash and dry leaves. Remove the tough stems by cutting around them with a knife. Roll up the leaves and slice it thinly. Photos of this preparation can be found on this link.