📝 About This Recipe
A cornerstone of Brazilian comfort food, Couve Refogada is the essential companion to a traditional Feijoada or a simple plate of rice and beans. This dish transforms humble collard greens into vibrant, garlicky ribbons that are flash-sautéed to retain their crunch and deep emerald hue. Infused with the smoky aroma of crisp bacon and plenty of toasted garlic, it is a masterclass in how simple ingredients can create a sophisticated balance of texture and flavor.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (fresh, vibrant green leaves with stems removed)
- 1 bowl Ice Water (for crisping the leaves after washing)
The Flavor Base
- 100 grams Bacon (finely diced into small cubes)
- 2 tablespoons Extra Virgin Olive Oil (to supplement the bacon fat if needed)
- 5-6 cloves Garlic (very thinly sliced or minced)
- 1/2 small Yellow Onion (grated or very finely minced)
Seasoning & Finishing
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional for a hint of heat)
- 1/2 piece Fresh Lemon (a squeeze of juice to brighten the finish)
👨🍳 Instructions
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1
Thoroughly wash the collard green leaves under cold running water to remove any grit or sand.
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2
Remove the tough central stems by folding the leaf in half and slicing the stem out, or by holding the stem and pulling the leaf upward in one swift motion.
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3
Stack 5-6 leaves on top of each other and roll them tightly into a 'cigar' shape, ensuring the roll is as firm as possible.
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4
Using a very sharp chef's knife, slice the roll crosswise into incredibly thin ribbons (chiffonade). In Brazil, the thinner the ribbons, the more skilled the cook is considered!
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5
Place the sliced ribbons in a bowl of ice water for 5 minutes; this shocks the greens, making them extra crisp and helping them maintain a bright green color during sautéing.
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6
Drain the greens thoroughly using a salad spinner or by patting them very dry with a clean kitchen towel. Excess water will steam the greens rather than sautéing them.
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7
In a large, wide skillet or wok over medium heat, add the diced bacon. Cook slowly until the fat has rendered and the bacon is golden and crispy.
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8
If the bacon didn't produce enough fat, add the 2 tablespoons of olive oil to the pan.
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9
Increase the heat to medium-high and add the minced onion. Sauté for 2 minutes until translucent but not browned.
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10
Add the sliced garlic and red pepper flakes. Sauté for about 30-60 seconds until the garlic is fragrant and just begins to turn a pale golden color. Do not let it burn.
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11
Add the collard green ribbons to the pan all at once. It will look like a huge mountain of greens, but they will wilt down significantly.
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12
Using tongs, toss the greens constantly for 2-3 minutes. You want them to be coated in the garlic-bacon oil and just slightly wilted while still retaining a bit of 'bite'.
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13
Season with salt and freshly cracked black pepper. Remember that the bacon is already salty, so taste before adding the full amount of salt.
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14
Remove from heat immediately. Squeeze a tiny bit of fresh lemon juice over the top to cut through the richness of the bacon fat.
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15
Transfer to a warm serving dish and serve immediately while the color is still a vibrant emerald.
💡 Chef's Tips
The secret to the best Couve is the 'Chiffonade'—aim for ribbons thinner than spaghetti for the most delicate mouthfeel. Never overcook the greens; they should only be in the hot pan for 2-4 minutes total or they will turn a dull olive drab color. If you want a vegetarian version, omit the bacon and use smoked paprika (pimentón) with olive oil to mimic the smoky flavor. Always dry the greens thoroughly after washing; moisture in the pan leads to soggy greens rather than the desired crisp-tender texture. Use a very large pan to allow for maximum surface contact, which helps the greens cook quickly and evenly.
🍽️ Serving Suggestions
Serve alongside a traditional Brazilian Feijoada (black bean and pork stew) for the most authentic experience. Pair with white rice, farofa (toasted cassava flour), and a grilled picanha steak. It makes an excellent healthy side for roasted chicken or pan-seared white fish. Accompany with a cold Caipirinha to balance the salty, garlicky flavors of the greens. For a simple lunch, serve topped with a fried egg and a side of black beans.