Brazilian Collards Recipes

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BRAZILIAN COLLARD GREENS



Brazilian Collard Greens image

Recipe courtesy of Ben Silviera. I have not tried this yet but plan to soon! Prep time is an estimate.

Provided by cookiedog

Categories     Collard Greens

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs collard greens
2 tablespoons olive oil
1 tablespoon butter
1/3 cup minced shallot
1 tablespoon minced garlic
kosher salt and pepper

Steps:

  • Remove and discard stems from collard greens and cut leaves into strips.
  • Heat oil and butter in large saute pan over medium-high heat. Add shallots and garlic, sauteing until brown.
  • Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste).
  • Add kosher salt and pepper to taste.

BRAZILIAN COLLARD GREENS (COUVE A MINEIRA)



Brazilian Collard Greens (Couve a Mineira) image

A typical Brazilian collard green recipe. The greens are served with almost any meal, but are often considered essential to accompany the Brazilian national dish, feijoada completa.

Provided by Paleo

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch collard greens, ribs removed
2 tablespoons olive oil
½ cup diced bacon
½ onion, diced
2 tablespoons sea salt
3 cloves garlic, diced

Steps:

  • Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
  • Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 6.1 g, Cholesterol 8 mg, Fat 10.1 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 2822.5 mg, Sugar 0.9 g

BRAZILIAN COLLARD GREENS



Brazilian Collard Greens image

Unlike slow-cooked southern American treatments of this vegetable, this version retains the collards' vibrant color and satisfying crunch.

Provided by Francis Lam

Categories     one pot

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 4

2 pounds young collards, thick stems removed
2 tablespoons olive oil
9 cloves garlic, minced
Salt

Steps:

  • Wash leaves and drain, but don't dry. Stack a few leaves, with a large one on the bottom, and roll them up in a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
  • In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they're all dark green, tender with a little bit of crunch. Add salt to taste.

Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 224 milligrams, Sugar 0 grams

BRAZILIAN COLLARDS



Brazilian Collards image

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Provided by Javagoddess

Categories     Side Dish     Vegetables     Greens

Time 2h10m

Yield 6

Number Of Ingredients 6

½ pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar

Steps:

  • Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  • Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  • Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 10.1 g, Cholesterol 32.3 mg, Fat 19.4 g, Fiber 4.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 743.7 mg, Sugar 1.5 g

BRAZILIAN-STYLE COLLARD GREENS



Brazilian-Style Collard Greens image

Categories     Leafy Green     Vegetable     Side     Sauté     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

Yield Makes 8 servings

Number Of Ingredients 4

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

Steps:

  • 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.

BRAZILIAN COLLARD GREENS



Brazilian Collard Greens image

This dish can be made year-round and served as a side to any protein.

Provided by Martha Stewart

Number Of Ingredients 4

3 bunches collard greens
1/4 cup extra virgin olive oil
3 tablespoons garlic, minced
Coarse salt

Steps:

  • Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in center of leaf) so that it is flat with the leaf. Rinse leaves under cold water and then stack, still wet, starting with larger leaves on the bottom. Tightly roll stacks of leaves lengthwise, like a cigar. Slice crosswise as thinly as possible.
  • Heat oil and garlic together in a large skillet over medium heat, stirring until garlic is golden brown, 2-3 minutes. Add collard greens, folding with tongs so garlic gets tossed in with greens, until they start to wilt, about 1 minute. Add 1/4 teaspoon salt and continue folding until greens have all wilted and begin releasing their moisture, 2-3 minutes.
  • Transfer collards to a serving bowl. Season with salt to taste and serve.

EASY BRAZILIAN COLLARD GREENS



Easy Brazilian Collard Greens image

This is a fast and simple way to cook collards that results in a bright, lively flavour. Recipe is from Gourmet Magazine (Sept. 2007) and works with mustard greens too.

Provided by blucoat

Categories     Collard Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/4 lbs collard greens, stems and center ribs discarded and leaves halved lengthwise
3 garlic cloves
3/4 teaspoon salt
1 tablespoon olive oil

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.
  • Mince and mash garlic to a paste with salt.
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

BOHEMIAN COLLARDS



Bohemian Collards image

I've added unconventional ingredients to these collards that make them unique and exquisite on the palate and on the plate. -Ally Phillips, Murrells Inlet, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 large bunch collard greens (about 2 pounds)
6 bacon strips, chopped
1 tablespoon olive oil
1/2 cup chicken broth
1-1/2 cups fresh or frozen corn (about 7-1/2 ounces)
1 cup chopped sweet red pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir collard greens in bacon drippings and oil just until coated. Add broth; bring to a boil. Reduce heat; simmer, covered, until greens are very tender, 25-30 minutes., Add corn, red pepper, salt, pepper flakes and pepper. Cook and stir until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 168 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 369mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

BRAZILIAN COLLARD GREENS



Brazilian Collard Greens image

Provided by Melissa Roberts

Categories     Garlic     Leafy Green     Side     Vegetarian     Quick & Easy     Healthy     Collard Greens     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 3

1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
3 garlic cloves
1 tablespoon olive oil

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.
  • 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 with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

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Top Asked Questions

What are Brazilian collard greens—and how do you cook them?
Maybe you have tried Southern collard greens, which are slow-cooked with bacon or the like. Southern-style collard greens were inherited from Africa, and so were Brazilian collard greens, called “couve à mineira.” I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes.
How to cook collard greens in oven?
In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards, and cook, tossing thoroughly with tongs, until they’re all dark green, tender with a little bit of crunch.
What are collard greens and how are they used?
These greens are a traditional accompaniment to the classic Brazilian dish feijoada, but they go with almost any meal. Wash the collard greens well. Remove the largest stems, then gather bunches of the leaves together, and roll them up into a bundle.
What can I add to collard greens to make them taste better?
Once the collards are done cooking, add a drizzle of store-bought teriyaki sauce to the pan, or add 1 teaspoon tamari or other soy sauce and 1/2 teaspoon toasted sesame oil. (Skip the lemon.) So good.

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