The Brazilian-Style Collard Greens (Couve Refogada)
This side dish is frequently served around many famous brazilian main dishes, such as Feijoada and Tutu. To supplement the great taste of Collard greens prepared this way, they also carry a high nutritive value… The culinary challenge of this recipe, however, is that this cabbage cooked this way is not supposed to taste bitter and not be darkened or burnt in any way.
Making this dish is very easy; but you will notice that when preparing it for the third or fourth time you will become much better at making it! I think it is some small details that will make all the difference ... so the most important tip here is to make sure your pan is hot, before putting the collard greens in; next would be to use good quality olive oil only...
Nothing better than a serving of these Couve Refogada into very thin strips and sautéed with bacon to accompany any feijoada...
Yield: 4-6 servings
Recipe for Couve Refogada
* 1 lb. (500 g) Collard Greens
* 1/2 lb. bacon, cut in little squares (optional)
* 2 cloves of garlic, minced
* 1 onion, chopped
* 6 tablespoons of olive oil
* salt to taste
1) Wash the collard greens under running water. Remove the stems from the leaves (including the tougher part of the stem which partly runs into the leaf), then stack one leaf on top of the other.
2) Roll the leaves tightly, in the shape of a cigar.
3) Place the cigar roll of cabbage on a cutting board and slice it with a sharp knife, into very thin slices.
4) Take a large skillet, preferably nonstick, over low heat. Pour the olive oil and the bacon and saute for 2 minutes, stirring constantly.
5) Add the onion and saute for 3 more minutes. Add the garlic and fry for 1 minute.
6) With this dish, it is better to make many small batches, depending on the size of your skillet: accordingly put all (or a part) of the chopped cabbage to the pan and cook for 2 minutes, stirring constantly, or until cabbage begins to wilt.
Season with salt and mix well. Remove the collard greens from the skillet: your Couve Refogada is ready!