Couve à Mineira

AuthorJulia ForesekCategory, , DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 1 bunch of collard greens (couve manteiga), about 10-12 leaves
 3 tablespoons of olive oil
 3-4 cloves of garlic, minced
 Salt to taste
 A pinch of crushed red pepper flakes (optional)
1

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."

2

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.

3

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.

4

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

 1 bunch of collard greens (couve manteiga), about 10-12 leaves
 3 tablespoons of olive oil
 3-4 cloves of garlic, minced
 Salt to taste
 A pinch of crushed red pepper flakes (optional)

Directions

1

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."

2

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.

3

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.

4

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

Couve à Mineira
IngredientsDirections
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