Collards for a Feijoada
Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil’s national black bean stew.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minIn Brazil, finely shredded collard greens (couve a mineira) are the classic side that goes alongside feijoada, the country’s legendary black bean and pork stew. This version keeps it simple and authentic: sauteed in shortening with browned onion, seasoned with just salt, and cooked until tender but still bright green.
The shredding is what makes this work. Roll the collard leaves into tight bundles and slice them into thin ribbons, almost like chiffonade. Thin strips cook quickly and evenly, picking up the fat and onion flavor without turning to mush.
Browning the onion first is important. That caramelized sweetness becomes the flavor base for the greens. Stir frequently over low heat so the collards cook through without scorching on the bottom.
Pro Tips
- Remove the tough center stems from the collard leaves before rolling and slicing. Stems don’t cook tender in this short cooking time.
- Traditional Brazilian couve uses lard or bacon fat instead of vegetable shortening. If you have either on hand, the flavor improves noticeably.
- The greens should be tender but not army-green and mushy. Fifteen minutes over low heat is the sweet spot.
- Serve alongside feijoada with white rice, orange slices, and farofa (toasted cassava flour) for the full Brazilian spread.
Ingredients
Directions
Sauté the onion in the shortening until it begins to brown.
Add the collards and salt and cook over low heat, stirring frequently, until the collards are tender, or about 15 minutes.
Comments
cooked collard greens in salted water to desired tenderness. Saute finely shopped garlic in olive with a bay leaf and freshly grounded pepper. Add the cooked collard greens, a handfull or so of "Mandioca" flour mix and cook f/5min or so...YUMMY!