Corn Flour Farofa with Collard Greens

by Jen Zern

A Yummy Variation


  • 1 small bunch of collards
  • 4 garlic cloves, chopped
  • ½ medium yellow onion
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 cup corn flour
  • 1 pinch of salt

Wash and dry the collard leaves (you may also substitute kale or Swiss chard), dry and cut out the thicker part of the stem. Pile the collard leaves from the biggest to the smallest. Make a tied roll and with a sharp knife cut as fine as possible, shredding the leaf.

In a large thick skillet, melt the butter and olive oil over medium heat. Add the garlic and cook until it just starts to get brown. Add the thinly cut collard greens to the skillet and stir well until the greens become soft. Add in the corn flour and stir well until it mixes with the collard and warms up. The farofa should be humid but not soggy or too dry.

Recipe yields 4 servings.