📝 About This Recipe
Hailing from the rustic kitchens of Minas Gerais, this dish is a testament to the Brazilian philosophy of 'aproveitamento total'—using every part of the plant. While the leaves are usually the stars, the stalks (the 'bambu') are transformed here into tender, flavor-packed morsels simmered in a rich, savory sauce. It is a humble yet sophisticated side dish that captures the earthy, comforting soul of Comida Mineira.
🥗 Ingredients
The 'Bambu' (Stalks)
- 20-25 pieces Collard green stalks (fresh, thick stalks from large collard leaves)
- 1 tablespoon Lemon juice (to prevent oxidation while prepping)
The Flavor Base
- 1/2 cup Smoked bacon (finely diced)
- 1/2 cup Paio sausage or Calabresa (diced small)
- 1 tablespoon Lard or Vegetable oil (traditional recipes use pork lard)
- 1 medium Onion (finely minced)
- 4 cloves Garlic (mashed into a paste with a pinch of salt)
- 1 teaspoon Colorau (Annatto powder) (for a vibrant golden-red hue)
The Simmering Liquid & Finish
- 1.5 cups Beef or Vegetable broth (hot)
- 1 small Tomato (seeded and finely diced)
- to taste Salt (be careful as bacon and sausage are salty)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Green onions (thinly sliced)
- 1 tablespoon Parsley (finely chopped)
- 1 teaspoon Manioc flour (Farinha de Mandioca) (optional, to thicken the sauce slightly)
👨🍳 Instructions
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1
Start by preparing the stalks. Wash the collard green stalks thoroughly. Using a sharp knife, peel away any particularly fibrous or woody outer skin from the thicker ends of the stalks.
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2
Slice the stalks diagonally into 1-inch pieces, resembling small bamboo shoots (hence the name 'Bambu'). Place them in a bowl of water with a squeeze of lemon juice to keep them bright.
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3
In a heavy-bottomed pan or a traditional soapstone pot (panela de pedra), melt the lard over medium heat.
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4
Add the diced bacon and fry until the fat has rendered and the bacon is golden and crispy, about 5-7 minutes.
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5
Add the diced sausage to the pan and sauté for another 3-4 minutes until browned.
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6
Stir in the minced onion and cook until translucent and soft. Add the garlic paste and sauté for 1 minute until fragrant, being careful not to burn it.
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7
Add the colorau (annatto) and the diced tomatoes. Stir well, allowing the tomato to break down and create a colorful base.
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8
Drain the prepared stalks and add them to the pan. Toss them thoroughly to coat every piece in the flavored fat and aromatics.
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9
Pour in the hot broth until the stalks are barely covered. Season with black pepper and a small pinch of salt (remembering the cured meats are salty).
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10
Reduce the heat to low, cover the pan, and simmer for 15-20 minutes. You want the stalks to be tender to the bite but still hold their shape, not mushy.
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11
If you prefer a slightly thicker sauce, sprinkle the teaspoon of manioc flour over the liquid and stir gently for a minute.
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12
Taste and adjust the salt. Turn off the heat and stir in the fresh green onions and parsley.
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13
Let the dish rest for 5 minutes before serving to allow the flavors to settle and the stalks to absorb more of the savory juices.
💡 Chef's Tips
Choose stalks that are firm and snap easily; if they bend too much, they may be too fibrous and old. If the stalks are very thick, you can blanch them in boiling water for 3 minutes before sautéing to ensure even tenderness. For a vegetarian version, omit the bacon and sausage and use smoked paprika and a dash of soy sauce for depth. Always use hot broth or water when adding to the pan to maintain the cooking temperature and texture of the vegetables. The key to 'Comida Mineira' is low and slow cooking—don't rush the simmering process.
🍽️ Serving Suggestions
Serve alongside a classic Brazilian Feijoada or a simple 'Arroz com Feijão' (Rice and Beans). Pairs beautifully with 'Frango com Quiabo' (Chicken with Okra), another Minas Gerais staple. Add a side of 'Farofa' (toasted manioc flour) to soak up the delicious braising liquid. A cold Brazilian Pilsner or a small glass of aged Cachaça makes for a perfect regional pairing. Serve in a rustic clay bowl to maintain the heat and the traditional aesthetic.