BRAZILIAN COLLARD GREENS
Brazilian collard greens are nothing like the slow cooked Southern version. Bright, garlicky and crisp-tender, these collards are one of my favorite sides ever! And the best part? You'll only need four ingredients and 15 minutes (or less) to make them!
Provided by Olivia Mesquita
Categories Brazilian Food
Time 12m
Number Of Ingredients 4
Steps:
- Rinse the collard greens under cold water and pat dry with paper towels. Remove the center stem of each leaf and stack the leaves together, one on top of the other.
- Fold the leaves in half, then roll them tightly, into a cigar-shaped cylinder. Use a sharp chef's knife to cut very thin ribbons. Reserve.
- Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the collard greens and sauté, tossing with the garlicky oil. Cover and cook until they are wilted and crisp-tender, about 5 minutes. Season with salt to taste.
- Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 110 kcal, Carbohydrate 4 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 2 g, UnsaturatedFat 9 g
BRAZILIAN COLLARD GREENS (COUVE A MINEIRA)
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
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
BRAISED COLLARD GREENS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper.
BRAZILIAN COLLARDS
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
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 COLLARD GREENS
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
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 COLLARD GREENS
This dish can be made year-round and served as a side to any protein.
Provided by Martha Stewart
Number Of Ingredients 4
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.
BRAZILIAN COLLARD GREENS
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
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.
BRAISED COLLARD GREENS
Smoked ham hocks are the key ingredient to these tender braised greens. Inexpensive and full of flavor, these meaty pork knuckles typically require long, low simmering to release their smokey flavor, but if you have an Instant Pot they soften up in no time flat.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large Dutch oven or other heavy pot over medium heat. Add the garlic, onion and 1 teaspoon each salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the Cajun seasoning and cook 30 seconds. Add the ham hocks, chicken broth and 4 cups water. Increase the heat to high and bring to a low boil. Reduce the heat to low and simmer until the ham is tender and falling off the bone, about 2 hours.
- Remove the ham hocks from the liquid. Remove and discard the skin and bones. Roughly chop the meat into bite-size pieces. Return the meat to the cooking liquid along with the collard greens and vinegar. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the greens are tender, about 30 minutes. Serve the collards with some of the liquid.
BRAZILIAN COLLARD GREENS
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
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.
BRAZILIAN-STYLE COLLARD GREENS
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
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.
EASY BRAZILIAN COLLARD GREENS
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
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.
BROOKLYN-STYLE COLLARD GREENS
Provided by Kim Severson
Categories easy, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place turkey wing or hocks in a very large pot and add just enough water to cover. Bring to a boil, turn heat to medium and simmer until water is reduced by about half.
- Meanwhile, plunge greens into a sink full of lightly salted cold water, drain and then rinse well with cold fresh water. Trim or remove biggest stems. Place five or six leaves on top of one another and roll like a cigar, lengthwise. Cut collards into inch-wide ribbons, then, keeping collards rolled, cut ribbons in half.
- Turn heat under pot to high. Add vinegar, one teaspoon salt and the garlic, then add as many greens as pot will hold. Wait until greens cook down, then add remaining greens. Turn heat to a simmer, cover and cook until greens for 30 minutes, stirring occasionally.
- Add sugar, onion and crushed red pepper, cover again and continue to simmer until tender, another 15 to 30 minutes; time will vary depending on toughness of greens. Serve.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 823 milligrams, Sugar 2 grams
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