Have you ever woken up in the morning craving something?
Well, today is one of those days – at least for me.
I am craving collard greens. Does it sound boring? Just wait, you’ll see!
The recipe below is simple but very satisfying. In Brazil, it’s often served as a side dish for feijoada (black beans stew), Brazilian national dish. It’s called “À Mineira” because it’s a dish originally from Minas Gerais, a State in Southeast Brazil.
At my table, however, it is also served as a side dish to accompany Garlic Roasted Pork Loin (sort of my take on the Portuguese dish “Carne de Porco em Vinha D’Alhos”) and Cheesy Mashed Cassava with Coconut Milk and Cilantro.
By the way, it is also one of my hubby’s favs, too. Need I say more?
Time to go to the kitchen and , as we would say in Brazil, “pôr as mãos na massa” which loosely translated means “get to work!” (literally translated, ”get our hands in the dough.”)
Collard Greens à la Mineira
Serves 4
Segment: Brazilian cuisine
Ingredients:
2 bunches collard greens or kale
6 strips smoked bacon, diced
1 large shallot, minced (optional)**
3 cloves garlic, minced
Salt and ground pepper to taste
1 tsp Knorr chicken bouillon powder (optional)**
** These ingredients are not part of the traditional recipe. They were added by me to make the dish tastier.
Directions:
1. Wash the collard greens or kale under cold running water. Shake to remove the excess water. With a sharp knife or your hands, cut off the leaves from their tough stems. Gather them together into piles. Take each pile and roll it tightly. Cut them into thin strips crosswise (about 1/4-inch strips).
2. In a medium pot, bring 6 cups of water to a boil over high heat. Place the trimmed leaves in a colander. Pour the boiling water over the leaves to slightly wilt and then drain well to remove all the added liquid (you can shake the colander or press down gently on the greens with a spoon).
3. Cook the diced bacon in a large, heavy skillet over medium heat until there are no more pink, white, or translucent areas on the bacon. If necessary, add 1 Tbsp oil to sauté shallot with garlic, stirring often, until they are lightly browned.
4. Add greens and salt, pepper, and the bouillon powder. Cook, stirring often, for about 2 to 3 minutes or until greens are tender but bright green.
5. Taste and adjust seasonings. Serve.
RECIPE
(vegetarian version)
Serves 4
Ingredients:
2 bunches collard greens or kale
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 large shallot, minced
3 cloves garlic, minced
Salt to taste
Ground pepper to taste
Directions:
1. Wash the collard greens or kale under cold running water. Shake to remove the excess of water. With a sharp knife or your hands, cut off the leaves from their tough stems. Gather them together into piles. Take each pile and roll it tightly. Cut them into thin strips crosswise (about 1/4-inch strips).
2. In a medium pot, bring 6 cups of water to a boil over high heat. Place the trim leaves in a colander. Pour the boiling water over the leaves to slightly wilt and then drain well to remove all the added liquid (you can shake the colander or press down gently on the greens with a spoon).
3. Heat oil and butter in a large, heavy skillet over medium heat. Sauté shallot with garlic, stirring often, until they are lightly browned.
4. Add greens and salt and pepper. Cook, stirring often, for about 2 to 3 minutes or until greens are tender but bright green.
5. Taste and adjust seasoning. Serve.
ENJOY!
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Receita em Português:
Couve à Mineira
Serve 4 pessoas
Ingredientes:
2 molhos de couve
6 fatias de bacon, cortado em pedaços pequenos
1 cebola pequena, cortada em pedaços pequenos
3 dentes de alho, picados
sal and pimenta moída a gosto
1 colher de chá de caldo de frango Knorr em pó
Modo de Preparar:
1. Lave a couve com água fria. Remova o excesso de água.Com o auxílio de uma faca afiada ou com suas próprias mãos, remova os talos das folhas de couve. Empilhe as folhas em várias pilhas, enrole bem cada pilha e corte horizontalmente em tirinhas bem finas.
2. Em uma panela média, ferva 6 copos de água. Coloque as tirinhas de couve em um escorredor grande e joque a água fervente por cima. Deixe escorrer toda a água.
3. Cozinhe o bacon cortado pedacinhos em uma frigideira grande sobre fogo médio até que os pedaços de bacon não apresentem mais aquela cor rosada. Se necessário, acrescente 1 colher de sopa de óleo vegetal para refogar a cebola e o alho até que eles fiquem levemente dourados.
4. Adicione o sal, a pimenta, e o caldo de frango em pó. Cozinhe tudo, mexendo com frequência, por aproximadamente 2 ou 3 minutos ou até que a couve esteja macia mas ainda apresente um verde vivo.
5. Prove e ajuste os temperos. Sirva em seguida.
OBS: Para preparar uma versão vegetariana, omita o bacon e acrescente 2 colheres de sopa de óleo vegetal à receita (Passo 3). Omita também o caldo de galinha em pó da receita. Para dar um sabor extra, coloque 1 ou 2 colheres de chá de suco de limão depois que a couve for retirada do fogo(Passo 4). Mexa. Sirva.
BOM APETITE!
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