Brazilian-Style Greens (Couve à Mineira)
Couve is the general term for vegetables in the cabbage family, but the word usually refers to collard greens. This dish is traditionally prepared with collard greens, but kale (couve-galega) works well, too.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 large bunch collard greens or kale
- 2 slices bacon, diced
- 2 Tbsp. olive oil
- 4 cloves garlic, peeled and crushed
- 1 Tbsp. cider vinegar
- ¾ lb. smoked sausage, sliced
- 1 tsp. kosher salt
- Wash the collard greens or kale well. Remove the stems. Take a handful of the leaves and roll them up into a cylinder. With a sharp knife, slice the cylinder crosswise into very thin strips.
- Place bacon in a large skillet and cook over medium-high heat until browned and crispy. Add olive oil and garlic and sauté for 1 minute.
- Add vinegar, sausage, and sliced greens to the skillet. Sprinkle the salt over the greens, cover, and cook for 2–3 minutes. Remove cover and cook, stirring, until liquid has evaporated. Serve immediately.