📝 About This Recipe
A cornerstone of the legendary 'Comida Mineira' from Brazil’s heartland, these collard greens are sliced into ribbons as thin as hair and sautéed until vibrant and tender. This dish is the essential companion to Feijoada, offering a bright, garlicky, and slightly smoky contrast to rich meats. Its beauty lies in the 'chiffonade' technique, turning a humble leafy green into an elegant, melt-in-your-mouth delicacy.
🥗 Ingredients
The Greens
- 2 large bunches Collard Greens (fresh, deep green leaves with stems intact)
- 1 large bowl Ice Water (for crisping the leaves before cutting)
The Aromatics & Fat
- 1/2 cup Bacon (finely diced smoked bacon or pancetta)
- 4-5 cloves Garlic (minced or thinly sliced into slivers)
- 1/4 cup Yellow Onion (grated or very finely minced)
- 1 tablespoon Extra Virgin Olive Oil (only if needed to supplement bacon fat)
Seasoning & Finish
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 piece Fresh Lime (for a final bright squeeze)
👨🍳 Instructions
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1
Wash the collard green leaves thoroughly under cold running water to remove any grit or sand.
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2
Remove the tough central stems by holding the base of the stem and pulling the leaf upward, or use a knife to cut along both sides of the rib.
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3
Stack 5 to 6 leaves on top of each other, aligning them neatly.
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4
Roll the stack of leaves tightly lengthwise, like a cigar, ensuring the roll is firm and compact.
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5
Using a very sharp chef's knife, slice the roll into extremely thin ribbons—ideally no wider than 1-2 millimeters. This 'hair-thin' cut is the hallmark of authentic Couve à Mineira.
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6
Once all greens are sliced, fluff them up with your fingers to separate the ribbons and set aside.
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7
In a large wide skillet or a traditional Brazilian soapstone pot over medium heat, add the diced bacon.
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8
Fry the bacon until it is golden brown and has rendered its fat. If the bacon is very lean, add a tablespoon of olive oil.
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9
Add the finely minced onion to the pan and sauté for 2 minutes until translucent but not browned.
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10
Stir in the minced garlic and cook for just 30-45 seconds until fragrant; be careful not to burn the garlic as it will turn bitter.
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11
Increase the heat to medium-high and add the sliced collard greens all at once.
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12
Toss the greens constantly using tongs or a large spoon. The goal is to wilt them quickly (about 2-3 minutes) so they stay bright green and slightly crisp.
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13
Season with salt and black pepper just as the greens begin to collapse. Adding salt too early can cause them to release too much water.
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14
Remove from heat immediately once the greens are tender but still vibrant. Overcooking will turn them a dull olive color.
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15
Finish with a tiny squeeze of fresh lime juice to brighten the flavors and serve immediately.
💡 Chef's Tips
The secret to this dish is the thickness of the cut; the thinner the ribbons, the more refined the texture. Never cover the pan while cooking or after finishing, as the steam will turn the vibrant green to a dull brown. If you want a vegetarian version, omit the bacon and use smoked paprika and a high-quality olive oil to mimic the smokiness. Use a very sharp knife; a dull blade will bruise the leaves rather than slicing them cleanly. Prepare the greens ahead of time and keep them in a bowl covered with a damp paper towel in the fridge, but only sauté them right before serving.
🍽️ Serving Suggestions
Serve as a mandatory side dish to a traditional Brazilian Feijoada (black bean stew). Pair with Arroz Branco (fluffy white rice) and Farofa (toasted cassava flour) for a classic Mineiro plate. Accompany with a cold Caipirinha to cut through the richness of the bacon and greens. Pairs beautifully with grilled pork chops or 'Tutu de Feijão' (mashed beans with cassava flour). Add a dash of Brazilian Malagueta pepper oil at the table for those who enjoy a spicy kick.