Collard Greens– Brazilian Style Couve

collardsI love to cook and eat greens and was recently taught a way to revise how I had been cooking collards. A Brazilian  friend cooked some for me (couve in Portuguese) and I was amazed how tender and tasty they were– but still  bright green ! In other words, I was used to the southern style greens that cook in lots of water and vinegar all day long—very tasty, but I am thinking not as nutritious…

  • 2 bunches of collards
  • One small diced onion (or half medium onion)
  • ¼ cup of olive oil (I prefer extra virgin)
  • 2-3 cloves of crushed garlic
  • 1/8 cup of apple cider vinegar (any kind will do)
  • One diced tomato (optional)
  • Salt and Pepper to taste

So the trick is to cut the greens very, very thinly…

Take bunches of collards and rinse

Roll the leaves together (like you would a handmade cigar)

Use a sharp large knife to cut the greens very thinly cross-wise (almost like grating cabbage very thin)collards_bought_brazil

Use large skillet

  • On high heat, sauté diced onion and ¼ cup of olive oil (I prefer extra virgin)
  • Add 2-3 cloves of crushed garlic
  • Add vinegar
  • Add tomato, salt and pepper
  • (for a Southern flair you can also add) Dash or two of hot sauce
  • Once onions start to clarify add rinsed chopped collards
  • Keep a large spoon or spatula ready!

The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/onion/garlic mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

By the way, you can cook other greens or kale much the same way—or, for variety, when cooking kale, skip the hot sauce and add a dollop of honey (buckwheat honey works great!)


3 thoughts on “Collard Greens– Brazilian Style Couve”

  1. This looks delicious! I am going to try it. I adore collards, but I’ve never had them cooked any way except “Southern style”.

  2. Nice recipe…thanks! Tip: Seabra’s in the Ironbound section of Newark sells the collards already shredded!

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