Dish of Collard Greens
Click to Enlarge

Collard Greens
Brazil - Minas Gerais
  -   Couve Mineira Refogada
Serves
Effort:
Sched:
DoAhead:  
5 side  
**
1-1/3 hrs  
Yes
Collard Greens prepared this way are an almost essential side dish in Brazil, and made similarly in Portugal. Their mild bitterness especially complements roasted meats and other rich dishes. Collards are rather durable, so you can easily make this dish well ahead and reheat it with a touch of water when needed.




1-1/2
6
2
2/3
1/3
1-1/4
#
oz
T
t
t
c
Collard Greens (1)  
Onion
Olive Oil, ExtV
Salt
Pepper
Water
Prep   -   (30 min)
  1. Slice the central stems from the COLLARDS. Roll up the leaf halves as tight as you can from end to end, then slice the rolls crosswise as thin as you can. You can stack a few leaf halves to make this quicker.
  2. IF desired, you can take a few of the largest stems, peel them to remove fibers, and cut them into about 3/16th inch lengths. Add to the shreds to provide a different texture.
  3. Chop ONION small.
Run   -   (40 min)
  1. In a sauté pan, heat Oil and fry Onions until translucent.
  2. Stir in COLLARDS until evenly covered with Oil. Season with Salt and Pepper.
  3. Stir in Water. Bring to a boil, then cover and turn down to a simmer. Simmer gently until tender, about 30 minutes for North American Collards.
  4. Drain any excess liquid and serve hot.
NOTES:
  1. Collard Greens:   These are available in most markets in the US due to their popularity in the Southeast. For details see our Collard Greens page.
  2. Comments:   The pattern recipe called for 10 minutes simmering. This may be adequate for the Collards they have in Brazil, but for the tough Collards we have in North America, I have added more water and more simmering time. It is not unheard of to fry the onions with diced Bacon.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
asv_colla1 170811 bkcc123   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.