This simple green vegetable dish from the Mina Gerais region in the northeast of Brazil draws a direct line between Portugal, West Africa, and the American South. Portugal brought enslaved workers from West Africa to Brazil. On a lighter note, they also introduced the technique of cutting greens into filaments to make the famous caldo verde.
Couve a Mineira – Collard Green Filaments
This is a light and healthy side dish that goes well with rich foods like feijoada and really most any main dish. Fresh greens, olive oil, and lots of garlic. What could be bad?Print Pin
- Large skillet or wok
- 2 lb Collard greens
- 6 cloves Garlic, minced
- 1 tsp Kosher salt
- 3 tbsp Extra virgin olive oil
- Kosher salt and fresh ground pepper
- Wash collard greens well. Remove largest stems. Stack leaves and roll into a tight bundle. Slice crossways into very thin filaments. Cut filaments in half.
- Heat olive oil in a large skillet or wok over medium heat. Add the garlic and salt and fry briefly until lightly golden and fragrant. Be careful not to burn garlic, it will turn the oil bitter.
- Add greens and sauté 3-4 minutes until bright in color and beginning to soften. Season with salt and pepper to taste. Serve warm.
- This technique can be used to cook other firm greens like escarole, kale, etc.
Calories: 115kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 414mg | Potassium: 334mg | Fiber: 6g | Sugar: 1g | Vitamin A: 7589IU | Vitamin C: 54mg | Calcium: 357mg | Iron: 1mg