Couve Brazilian Style Collard Greens Recipes

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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

COUVE à MINEIRA: GARLICKY COLLARD GREENS



Couve à Mineira: Garlicky Collard Greens image

Chopped collard greens sauteed in olive oil with garlic and onions make a perfect accompaniment to many meals, especially the classic Brazilian feijoada.

Provided by Marian Blazes

Categories     Side Dish     Dinner

Time 15m

Yield 8

Number Of Ingredients 5

2 pounds collard greens (2 to 3 large bunches)
5 to 6 cloves garlic (minced)
1 teaspoon kosher salt
3 tablespoons olive oil
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 107 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 349 mg, Fat 6 g, ServingSize serves 6 to 8, UnsaturatedFat 5 g

COUVE(BRAZILIAN STYLE COLLARD GREENS)



Couve(Brazilian Style Collard Greens) image

Make and share this Couve(Brazilian Style Collard Greens) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Vegetable

Time 6m

Yield 8 serving(s)

Number Of Ingredients 2

4 -5 bunches collard greens (or kale)
butter (use 1/2 tablespoon for every cup of shredded collards)

Steps:

  • Wash the collard greens.
  • Remove the stems and roll the leaves tightly together.
  • Slice into very thin strips with a sharp knife.
  • Just before serving, melt the butter and add collard greens.
  • Cook over high heat stirring constantly until collard greens just start to wilt.
  • Sprinkle with salt and serve.

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 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-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.

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