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.

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, 10 minutes for Brazilian, Portuguese, and African Collards (see Note-1).
  4. Drain any excess liquid and serve hot.
NOTES:

  1. Collard Greens:

      The Collards of the American South, available in most markets in North America, came from Scotland, where a leafy green has to be really tough to survive. The Collards of Brazil, Portugal, and Africa are very similar to Kale, and cook far more quickly. For details see our Collard Greens page.

  2. Comments:

      I have added more water than in the pattern recipe, to compensate for longer cooking of North American Collards. If you use Kale or Brazilian Collards, reduce by 1/4 cup. 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
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