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.
- 2 lb
- collard greens (2-3 bunches)
- 6 clove
- garlic, minced
- 1/2 tsp
- kosher salt
- 3 Tbsp
- olive oil
- salt & pepper to taste
How to Make Brazilian Couve a Mineira - Garlicky Collard green
- 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.