From my little kitchen in Los Angeles, California, Collard Greens and Caviar – the blog – was created.

It’s a modest concoction of a little this and that and a few other things. It’s not serious journalism which I’ve practiced most of my career, but it seriously fulfills my journalistic need to write about a subject I love without boundaries or limits. This has been a whirl wind adventure and I’ve never left my laptop or stove top.

Collard Greens and Caviar is certainly the “little blog that could” travel all over the world. It’s gone to countries I’ve never visited and countries I could have never imagined.

Collard Greens and Caviar has taken me to a few places I long to visit like Monaco and Italy. I love the food of these countries and admire the passion infused into the cooking by people I’ve met from both countries.

Collard Greens and Caviar has also taken me to the State of Palestine, Hungary,  and the Turks and Caicos Islands. As a native Angeleno rooted in southern sensibilities, the very thought of this fills me with marvel and sudden wanderlust.

Countries ranked in order: United States, Brazil, Italy, France, Hungary, United Kingdom, State of Palestine, United Arab Emirates, Germany, Australia, Czech Republic, Philippines, India, Japan, Morocco, Pakistan, Taiwan, Indonesia, Belgium, Mexico, Singapore, Canada, Venezuela, Malaysia, Saudi Arabia, Ghana, Turks and Caicos Islands

My little blog has also gone to Brazil, home of this year’s World Cup. It’s interesting to share that after the United States, Brazil ranks second in the most visits to Collard Greens and Caviar. This is very, very cool. Thank you Brazil!

I love Brazilian food and my favorite dish is a plate of Brazilian Collard Greens. My parents are from Alabama so I grew up eating lots of collard greens –  you know the kind that are slow cooked with a smoked ham hock until they are so soft and tender you barely have to chew them.

When I first tried Brazilian Collard Greens, my epicurean instincts were awakened. They were the most  flavorful greens I had ever eaten and they had a crisp-like texture I found absolutely satisfying. These greens are cut in thin ribbons and quickly sautéed in olive oil with lots of garlic instead of slow simmered in stock or liquid.  This cooking method makes them healthier because you aren’t cooking out all the nutrients.

Yes, Collard Greens and Caviar has taken me to many places around the world. There are so many places it has yet to take me.  I am excited about the possibilities ahead.

To celebrate this whirl wind adventure – along with my love of Brazilian food – here’s my recipe for Brazilian Collard Greens. My mom always adds a little sugar in her Southern style greens to smooth out the natural bitterness of the greens.  A little sugar works well with this recipe too.  I’ve added a pat of butter and a little  sesame seed oil to give them a bit of richness.

Aproveite! That means enjoy in Brazilian Portuguese.

Brazilian Collard Greens

Brazilian Collard Greens, served with black beans and oven fried chicken

Ingredients
2 bunches of collard greens (just over one pound)
3 garlic cloves, finely chopped
1/3 cup red onion, chopped
2 tablespoons Grapeseed oil
1 tablespoon sesame seed oil
1 tablespoon butter
1 teaspoon white sugar
½ teaspoon pepper flakes
1 teaspoon sea salt

Collard greens rolled up and ready to cut

Directions
Wash collard greens and pat dry. Remove stems and center ribs of  greens and discard. Stack half of leaves and roll into a cigar shape. Cut greens crosswise into thin strips about 1/2 inch wide. Stack remaining half of greens and repeat.

Add Grapeseed oil, sesame seed oil and butter to a 12-inch heavy skillet set on medium heat.  Stir  until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic, stir and cook for 1 minute. Add collard greens and red pepper flakes. Sprinkle sugar over the top of the greens. Mix well and stir over medium heat for 10-15 minutes until greens are tender and bright green. For more tender greens,cover, stirring frequently, and cook 30 minutes.