Easy Brazilian Collard Greens Recipes

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.

BRAZILIAN COLLARD GREENS

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.

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.

EASY COLLARD GREENS

Steps:

• Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.

BRAZILIAN COLLARDS

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.

BRAZILIAN COLLARD GREENS

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.

EASY BRAZILIAN COLLARD GREENS

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.

BRAZILIAN COLLARD GREENS

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.

BROOKLYN-STYLE COLLARD GREENS

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.

BRAZILIAN-STYLE COLLARD GREENS

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

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.