Couve à Mineira Garlicky 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

BRAZILIAN COUVE A MINEIRA - GARLICKY COLLARD GREEN



Brazilian Couve a Mineira - Garlicky Collard green image

Shamelessly swiped from About.com South American food for play in Culinary Quest 2014. This popular recipe for collard greens comes from the Minas Gerais region of Brazil. Thinly sliced collard greens are briefly cooked in garlic and olive oil for a healthy, tasty side dish. These greens are a traditional accompaniment to the...

Provided by Beth Renzetti

Categories     Vegetables

Time 15m

Number Of Ingredients 5

2 lb collard greens (2-3 bunches)
6 clove garlic, minced
1/2 tsp kosher salt
3 Tbsp olive oil
salt & pepper to taste

Steps:

  • 1. 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.
  • 2. Finely chop the garlic. (or to be really traditional, mash the garlic with the kosher salt with a mortar and pestle)
  • 3. Heat the olive oil in a heavy skillet (cast iron works well) or wok over medium heat. Add the garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
  • 4. Add the greens and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
  • 5. Season greens with more salt and pepper to taste, and serve warm.

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