• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4

    Collard Greens (Couve Mineira Refogada)

    “Collard greens may be Brazil’s most popular green vegetable, and an obligatory side dish served with Feijoada (bean stew),” says chef and author Leticia Moreinos Schwartz, who recommends choosing “dark green collards with firm stems and no discolorations,” when shopping.

    One of the best parts about this dish? “Unlike other vegetables that turn into mush when overcooked, collard greens are very forgiving,” she says. “It’s quite heard to overcook them.”

    Leticia Moreinos Schwartz was born and raised in Brazil. She studied Culinary Arts, Pastry Arts, Food Journalism, and Food Blogging — all at The French Culinary Institute. She continued her career cooking at legendary NY restaurants such as Le Cirque 2000, La Grenouille, La Caravelle, and Payard Patisserie & Bistro. She is the author of The Brazilian Kitchen and is working on her second book My Rio de Janeiro which is due out in 2013. She writes for Saveur, Fine Cooking, and is a frequent guest on The Today Show.

    bunch of collard greens (about 1 ½ to 2 pounds)
    extra virgin olive oil
    onion, minced (about 1/3 cup)
    kosher salt and freshly ground pepper, to taste
    Trim the stems and the thick center ribs from the leaves. Choose some of the thickest stems and peel them to remove the thick fiber and chop them roughly. Set aside.
    Stack a few leaves and roll them tightly into a cigar shape. Cut them into very thin strips crosswise and place it in a bowl. Repeat with the remaining leaves. You should have between 2 and 3 cups packed total.
    Pour the olive oil into a large pan.
    Add the onions and cook over medium heat, stirring occasionally until soft and translucent for about 2 minutes.
    Add the collard greens and toss them, making sure all the leaves are well coated with the oil and onion mixture. The leaves should look bright green and shiny.
    Season with salt and pepper to taste.
    Add about 1 cup of water, cover the pan and reduce the heat to low.
    Simmer gently for about 10 minutes, until the leaves are soft and tender.
    Drain the excess liquid before plating.
    Reprinted With Permission From Reprinted with permission from The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook © 2010 by Leticia Moreinos Schwartz, Kyle Books.

    The base number of servings for this recipe is 4

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    Collard Greens (Couve Mineira Refogada) Recipe


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