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
COCONUT-BRAISED COLLARD GREENS
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Provided by Julia Moskin
Categories easy, quick, weeknight, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.
- In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.
- Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 752 milligrams, Sugar 2 grams, TransFat 0 grams
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
COUVE(BRAZILIAN STYLE COLLARD GREENS)
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
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.
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.
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
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.
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
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-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.
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.
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- Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.
- Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.
- Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.
- Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.
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