Couve a mineira (Brazilian collard greens with bacon)

    30 min

    This is one of the traditional accompaniments to the classic Brazilian dish feijoada. Collard greens are sliced very thin and cooked very quickly with garlic and oil, to maintain their bright green colour. It is also fine to use an assortment of greens like curly kale, cavolo nero and mustard greens.

    1 person made this

    Serves: 4 

    • 6 bunches (about 1kg) collard greens
    • cold water for soaking
    • salt to taste
    • 150g lean bacon, chopped
    • 1 tablespoon oil
    • 2 garlic cloves, finely chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Wash the greens and remove the tough stems. Pile them together, rolled up like a cigar, and slice them as thinly as possible. Place in a container; cover with cold water and add a pinch of salt.
    2. Fry chopped bacon in oil until crispy; remove from heat and drain on kitchen paper, reserving two tablespoons of the frying oil.
    3. Stir chopped garlic in the reserved oil. Add the greens and sauté over high heat, loosening with a fork to make sure that there are no lumps. Cook until all the water evaporates from the greens.
    4. Arrange greens on a platter and sprinkle the bacon bits on top.

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