Brazilian Couve A Mineira Garlicky Collard Green Recipes

COUVE A MINEIRA

Steps:

• Wash and rinse the greens. Gather bunches of the leaves together and roll them up into a bundle. Thinly slice the rolls crosswise, so the leaves are cut into thin strips.
• Finely chop the garlic. Heat olive oil in a heavy skillet over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
• Add the greens and saute until they start to wilt. Melt butter over greens.
• Season with salt and pepper to taste and serve warm.

BRAZILIAN COLLARD GREENS (COUVE A MINEIRA)

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.

COUVE à MINEIRA: GARLICKY COLLARD GREENS

Steps:

• Wash the collard greens well. Remove the largest stems, then gather bunches of the leaves together, and roll them up into a bundle. Thinly slice the bundles crosswise, cutting the leaves into very thin strips.
• Heat the olive oil in a heavy skillet (cast iron works well) or wok over medium heat. Add the garlic and salt, cooking and stirring until the garlic is golden and fragrant.
• Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
• Season greens with more salt and pepper to taste, and serve warm.

COLLARD GREENS MINIERA

Steps:

• Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
• Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

BRAZILIAN COLLARD GREENS

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.

BRAZILIAN COLLARD GREENS (COUVE A MINEIRA)

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.