Couve a Mineira is a side dish of garlic kale or collard greens that is commonly served in Brazil during Christmas dinner.  I like kale better than collard greens, so we went with the kale.  I’ve seen this recipe done both ways.  It makes a nice healthy side dish.  If you buy heads of greens, they will need to be cut into julienne strips.  I bought pre-chopped kale.  It comes in 1 lb bags in the produce section.  The kale can be a little bitter when sauteed, so try blanching the kale in boiling water for a few minutes before sauteing.

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Couve a Mineira

1 lb kale or collard greens
2-3 cloves garlic, minced
1/2 tsp kosher salt
2 Tbsp olive oil
1 Tbsp butter
salt and pepper to taste

Wash and rinse the greens. Gather bunches of the leaves together and roll them up into a bundle. Thinly slice the rolls crosswise, so the leaves are cut into thin strips.

Finely chop the garlic.  Heat olive oil in a heavy skillet over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.

Add the greens and saute until they start to wilt.  Melt butter over greens.

Season with salt and pepper to taste and serve warm.

Couve a Mineira

Couve a Mineira is a side dish of garlic kale or collard greens that is commonly served in Brazil during Christmas dinner.  I like kale better than collard greens, so we went with the kale.
Course Side Dish
Cuisine Brazilian
Keyword collard greens, kale
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 lb kale or collard greens
  • 2-3 cloves garlic minced
  • 1/2 tsp kosher salt
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • salt and pepper to taste

Instructions

  1. Wash and rinse the greens. Gather bunches of the leaves together and roll them up into a bundle. Thinly slice the rolls crosswise, so the leaves are cut into thin strips.
  2. Finely chop the garlic.  Heat olive oil in a heavy skillet over medium heat. Add garlic and salt, and cook, stirring, until the garlic is just golden and fragrant.
  3. Add the greens and saute until they start to wilt.  Melt butter over greens.
  4. Season with salt and pepper to taste and serve warm.
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