BRAZILIAN COLLARD GREENS

Steps:

• Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder. Saute onion in 1 tbsp olive oil until golden/carmelized. Set aside. Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards and cook, tossing, until just tender and bright green, 3 to 4 minutes. Season with salt and pepper and add 1/2 - 1 tsp Spanish paprika to taste.