Couve à Mineira: A Flavorful Brazilian Side Dish
Couve à Mineira is a traditional Brazilian side dish from Minas Gerais, known for its simple yet delicious approach to greens. This dish features finely shredded collard greens (couve manteiga) quickly sautéed in garlic and olive oil until d tender. The quick cooking method preserves the vibrant greens’ color and the nutrients of the garlic, adding a spicy, savory flavor that makes Couve à Mineira both aromatic and appetizing.
Often served alongside feijoada (Brazil’s national dish of black beans and pork) or with beans and rice, Couve à Mineira is a staple in Brazilian cuisine. Its light and healthful profile perfectly balances more hearty and rich dishes. This dish is cherished for its taste and ease of preparation, making it a favorite for everyday meals and a nutritious addition to any Brazilian-themed feast.
AuthorJulia ForesekCategoryAppetizers & Starters, Brazilian, VegetarianDifficultyBeginnerPrepare the Collard Greens:
Wash the collard greens thoroughly under cold water to remove any dirt or grit.
Stack a few leaves on top of each other, roll them tightly like a cigar, and use a sharp knife to slice them into very thin strips. This technique is called "chiffonade."
Cook the Garlic:
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the minced garlic to the oil and sauté for about 1 minute or until it is fragrant and just beginning to turn golden. Be careful not to burn the garlic as it can become bitter.
Cook the Garlic:
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the minced garlic to the oil and sauté for about 1 minute or until it is fragrant and just beginning to turn golden. Be careful not to burn the garlic as it can become bitter.
Serve:
Serve immediately while hot. Couve à Mineira is excellent as a side dish to feijoada, with rice and beans, or as part of a larger Brazilian meal.
Ingredients
Directions
Prepare the Collard Greens:
Wash the collard greens thoroughly under cold water to remove any dirt or grit.
Stack a few leaves on top of each other, roll them tightly like a cigar, and use a sharp knife to slice them into very thin strips. This technique is called "chiffonade."
Cook the Garlic:
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the minced garlic to the oil and sauté for about 1 minute or until it is fragrant and just beginning to turn golden. Be careful not to burn the garlic as it can become bitter.
Cook the Garlic:
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the minced garlic to the oil and sauté for about 1 minute or until it is fragrant and just beginning to turn golden. Be careful not to burn the garlic as it can become bitter.
Serve:
Serve immediately while hot. Couve à Mineira is excellent as a side dish to feijoada, with rice and beans, or as part of a larger Brazilian meal.
Notes
Perfect Beverage Pairing:
- Caipirinha: The freshness of a caipirinha complements the garlicky and earthy flavors of the cave à mineira.
- Brazilian Beer: A light, refreshing beer can cleanse the palate and balance the richness of accompanying dishes like feijoada.
