Best 2 Brazilian Collards Recipes

A traditional and delicious Brazilian dish, collard greens are a staple of many family meals. Bringing vibrant color and a robust flavor to the table, Brazilian collards are prepared in a variety of ways, each with its own unique twist. Whether you're a fan of the classic stewed collard greens, prefer the more modern sautéed collard greens, or enjoy the zesty kick of spicy collard greens, there's a recipe out there to satisfy your taste buds. Discover the best Brazilian collard recipes, exploring different cooking techniques, ingredients, and flavors to create a delectable dish that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BRAZILIAN COLLARDS

Brazilian Collards image

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Provided by Javagoddess

Categories Side Dish Vegetables Greens

Time 2h10m

Yield 6

Number Of Ingredients 6

Ingredients

½ pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar

Steps:

Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 10.1 g, Cholesterol 32.3 mg, Fat 19.4 g, Fiber 4.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 743.7 mg, Sugar 1.5 g

VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW

Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew image

From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html It sounds wonderful, but time-consuming. I doubt if it is near authentic.

Provided by nsomniak6

Categories Stew

Time 4h

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 27

Ingredients

2 -3 fresh chili peppers, seeded and chopped
1 red onion, chopped (about 2 cups)
1 garlic clove
1/2 cup fresh lemon juice
1/2 teaspoon salt
2 cups chopped onions
1 teaspoon oil
2 cups chopped fresh tomatoes
1 teaspoon salt
2 cups brown rice
3 cups water
2 cups chopped onions
2 garlic cloves, minced
1 cup diced celery
2 bell peppers, chopped (choose combo red, yellow and or or green)
1/2 cup water (I found I needed more than this-use your judgment)
2 cups canned tomatoes (18oz can, undrained)
1/4 cup chopped cilantro (I left this out)
1/4 teaspoon thyme
1/2 teaspoon ground fennel (I left this out!)
1 teaspoon ground coriander
5 cups cooked black beans (4 cans or 1 3/4 cup dried-prepared)
salt
1 1/2 lbs collard greens or 1 1/2 lbs kale
1 cup water
4 oranges
2 tablespoons soy sauce

Steps:

First Make the Brazilian hot pepper sauce several hours in advance:.
Combine all ingredients in blender or food processor and puree just until a coarse sauce.
Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
Start Brazilian Rice:.
In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
Feijoada:.
Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
Collard greens/kale:.
While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.

Tips:

For preparing Couve a Mineira, use collard leaves that are young and tender, as they cook faster and have a milder flavor.
Make sure to wash the collard leaves thoroughly before cooking to remove any dirt or grit.
To save time, you can use pre-cut collard leaves, which are available in most grocery stores.
When sautéing the collard leaves, do not overcrowd the pan, as this will prevent them from cooking evenly.
For a healthier version of Couve a Mineira, use olive oil instead of bacon fat. You can also reduce the amount of salt and add more fresh herbs.
Serve Couve a Mineira with rice, beans, or meat as a side dish or main course.

Conclusion:

Couve a Mineira is a versatile and flavorful dish that can be enjoyed by people of all ages. It is a great way to use up leftover collard leaves and is also a healthy and affordable meal option. With its simple ingredients and easy-to-follow instructions, Couve a Mineira is a dish that everyone can enjoy. So next time you are looking for a new and exciting way to prepare collard leaves, give Couve a Mineira a try.