Brazilian Couve a Mineira - Garlicky Collard green
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 classic Brazilian dish feijoada, but they go with almost any meal.
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- 2 lb
- collard greens (2-3 bunches)
- 6 clove
- garlic, minced
- 1/2 tsp
- kosher salt
- 3 Tbsp
- olive oil
- salt & pepper to taste
1Wash 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.
2Finely chop the garlic. (or to be really traditional, mash the garlic with the kosher salt with a mortar and pestle)
3Heat 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.
4Add the greens and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
5Season greens with more salt and pepper to taste, and serve warm.