brazilian-style-collard-greens-231505.json

{
    "directions": [
        "Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/8 inch wide) with a sharp knife. Repeat with remaining leaves.",
        "Heat 2 teaspoons oil in a heavy 12-inch skillet over moderate heat until hot but not smoking, then cook half of collards, tossing, until just tender and bright green, about 1 minute, and transfer to a serving dish. Cook remaining collards in remaining 2 teaspoons oil in same manner, then toss all of collards with salt and pepper. Serve immediately."
    ],
    "ingredients": [
        "2 1/2 pounds collard greens, leaves halved lengthwise and stems and center ribs discarded",
        "4 teaspoons olive oil",
        "1/2 teaspoon salt",
        "1/4 teaspoon black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Leafy Green",
        "Vegetable",
        "Side",
        "Saut\u00e9",
        "Vegetarian",
        "Quick & Easy",
        "Low Cal",
        "Low/No Sugar",
        "Vegan",
        "Collard Greens",
        "Gourmet",
        "Sugar Conscious",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Brazilian-Style Collard Greens",
    "url": "http://www.epicurious.com/recipes/food/views/brazilian-style-collard-greens-231505"
}