Sides
Minas-Style Sauteed Collard Greens
Ingredients
- - 500 g (1 lb) collard greens, stems removed
- - 3 garlic cloves, minced
- - 3 tbsp olive oil
- - 1/2 tsp salt
Method
- Stack several collard green leaves together, roll them tightly into a cylinder, and slice crosswise as thinly as possible to create fine ribbons (chiffonade).
- Heat olive oil in a large skillet or wok over high heat until shimmering.
- Add the garlic and stir for 15-20 seconds until fragrant, taking care not to let it burn.
- Add the shredded collard greens and stir-fry quickly for 2-3 minutes until just wilted but still bright green.
- Season with salt and serve immediately while hot.
Introduction: Couve a mineira originates from the cuisine of Minas Gerais state, where thinly shredded collard greens are quickly sauteed to preserve their bright colour and slight crunch.
Cultural Background: Couve a mineira originates from the cuisine of Minas Gerais state, where thinly shredded collard greens are quickly sauteed to preserve their bright colour and slight crunch. It is a near-universal accompaniment to feijoada and grilled meats across Brazil.
Tips: Slice the greens as thinly as possible; this is the defining technique of the dish. Cook over high heat for only a couple of minutes to preserve the vibrant colour and slight crunch.
Variations: Bacon version: render a little diced bacon in the pan before adding the garlic for extra flavour. Kale version: substitute kale for collard greens where unavailable. Vegetarian: Yes. Vegan as written.
Storage: Refrigerate in an airtight container for up to 2 days; best eaten fresh.
Reheating: Reheat briefly in a hot skillet for 1 minute; avoid overcooking as it will turn dull and limp.
Nutrition: Per serving: approx. 70 kcal, 2 g protein, 5 g fat, 5 g carbohydrate, 3 g fibre.
FAQs:
Q: Why is my couve a mineira soggy?
A: It was likely overcooked or the pan wasn’t hot enough; cook quickly over high heat for just 2-3 minutes.
Q: What is the traditional slicing technique called?
A: The greens are rolled into a tight cylinder and finely sliced crosswise, a technique known as chiffonade.