Sorry, but the greens are still very bitter.
Next time, I'll just omit the collard greens, and perhaps pour the melted butter over sliced carrots instead. File the recipe under "O" for "Okra".
I would like to make a comment on this recipe.Couve is agreen cultivated only in Brazil, that I know of and can not be substituted by any other green no matter what anyone say. Couve is very mild in taste and not bitter at all as was said by one of the reviewers. You can even have it in salad without cooking.
I got some beautiful collard greens and kale from my CSA and tried this for lunch today. Cooked them until just wilted, onto a plate, added a little parmesan and toasted pine nuts - delicious!
I enjoyed this method more than boiling them. Used 4 bunches of collard greens and about 2 sticks of butter. Turned the collard greens with tongs in a stock pot until they were cooked through. Still found them to be bitter so I covered the pot and turned the fire down to low for 20 minutes, turning once or twice. Salted and ate them with grilled pork chops and Mean Chef's perfect rice. Thank you LikeitLoveit!
Thanks for the couve recipe! IMO it's the only way to unlock the potential of the collard green. This recipe should be a news flash to those people who think it takes hours of smelly turmoil to cook the collard green. Lots of modifying can be done to suit health/guest requirements. I use olive oil for my own collards, and if guests or picky g/f's are eating, I always add a little lime or lemon juice, and sometimes a little sweet rice wine vinegar (mas, nao para brasileiros), particularly I get a batch of astringent tasting collards.
Did this using dark Asian greens. Worked really well.
I love collards and kale cooked like this. I don't understand how anyone finds collards bitter. They are delicious! I usully use olive oil and chopped garlic.