Quick Weeknights · Brazilian
Couve à Mineira
Thinly shredded collard greens flash sautéed with plenty of garlic. This is a mandatory side for any complete Brazilian meal.
Why This Works
The combination of smoky bacon fat and sharp garlic perfectly masks the bitterness of the greens while highlighting their texture.
The Upgrade
Finish with a light sprinkle of toasted cassava flour (farofa) for an added crunch contrast.
Chef's Secret
Michelin TechniqueThe cut matters; shredding the greens into near-thread-like ribbons is the secret to a professional texture in this dish.
Ingredients
Total time including resting: 20 min
Directions
Stack the collard leaves tightly, roll them up like a cigar, and slice into the thinnest possible ribbons.
5 minHeat the olive oil in a wide pan over medium-high heat.
1 minFry the bacon until the fat is rendered and it starts to crisp.
5 minAdd the sliced garlic and sauté until fragrant but not browned, about 30 seconds.
1 minToss in the shredded greens, stirring constantly to coat in the bacon fat.
3 minCook only until just wilted and bright green, keeping a slight bite to the texture.
2 minSeason with a pinch of salt and serve hot immediately.
Wine Pairing
Vermentino
White Wine
The BottleArgiolas Costamolino Vermentino di Sardegna
Collard greens sautéed with heavy garlic require a crisp, mineral-forward white to balance the bitterness and pungency. The wine's saline finish acts like a pinch of finishing salt, tying the greens together.
Nutrition per Serving
120
calories
4g
protein
8g
carbs
9g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Member Reviews
How did it turn out?
Rate this recipe
Genuinely can't believe how easy this was for how good it tasted.
Tastes like something you'd pay 30 dollars for at a restaurant.