Traditional Brazilian Couve à Mineira (Sautéed Collard Greens) Recipe

Ingredients

1 bunch of collard greens (couve)
2 tablespoons of olive oil
3 cloves of garlic, minced
Salt to taste
Black pepper to taste

Steps and instructions

Wash the collard greens thoroughly under cold water.
Stack the leaves on top of each other, roll them up tightly, then slice them into thin strips. This technique is known as "chiffonade".
In a large pan, heat the olive oil over medium heat.
Add the minced garlic to the pan and sauté until it turns golden brown.
Add the sliced collard greens to the pan and stir well to coat them with the oil and garlic.
Cook the greens for about 5 minutes, or until they are wilted and tender. Stir frequently to prevent them from sticking to the pan.
Season the greens with salt and pepper to taste, then remove the pan from the heat.
Serve the couve hot as a side dish, or as part of a main course.

Tools for making

Cutting Board - A sturdy surface to safely chop and slice the collard greens.
Chef's Knife - A sharp knife for cutting and chiffonading the collard greens.
Large Pan - A wide and deep pan to cook the collard greens.
Wooden Spoon - A utensil for stirring and tossing the collard greens while cooking.
Garlic Press - Optional, but helpful for mincing the garlic cloves.

Recipe variations

Add a squeeze of lemon juice or a splash of vinegar to the cooked couve for a tangy flavor.
Include some diced onions or red bell peppers to add extra flavor and texture.
For a spicier version, add some red pepper flakes or a pinch of cayenne pepper.
To make it a complete meal, mix in cooked bacon, sausage, or smoked turkey.
For a vegetarian option, substitute vegetable broth for the olive oil and use vegetable seasoning instead of salt.
For a heartier dish, add cooked white beans or chickpeas to the couve.
Experiment with different herbs and spices such as thyme, paprika, or cumin to enhance the flavor profile.
Try steaming the collard greens instead of sautéing them for a lighter, more vibrant taste.

Recipe overview

This Couve recipe is a classic Brazilian dish that pairs beautifully with any meat or vegetarian main course. Couve, or collard greens, provide a nutritious side dish packed full of vitamins and minerals. This simple recipe infuses the couve with the flavors of garlic and olive oil, creating a dish that is both healthy and delicious. You'll begin by thinly slicing the collard greens, then sautéing them in a pan with garlic until they're tender and flavorful. Seasoned with just a touch of salt and pepper, this dish is an easy-to-make, hearty addition to your meal that everyone will love.

Common questions

Can I use other greens instead of collard greens?
Yes, you can use other leafy greens such as kale or spinach as a substitute for collard greens in this recipe.
How do I know if the collard greens are cooked?
The collard greens should be cooked until they are wilted and tender. You can test their doneness by tasting a small piece. They should be soft and easy to chew.
Can I add other seasonings or spices?
Certainly! Feel free to customize the recipe by adding other seasonings or spices such as red pepper flakes, smoked paprika, or lemon zest to enhance the flavor to your liking.
Can I make this recipe in advance?
Yes, you can make the couve in advance and reheat it before serving. Just store it in an airtight container in the refrigerator for up to 2-3 days.
What can I serve couve with?
Couve is a versatile side dish that pairs well with various main courses. It goes particularly well with grilled meats, roasted chicken, or alongside traditional Brazilian dishes such as feijoada.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and slicing the collard greens.
Chef's knife - A sharp knife for cutting the collard greens into thin strips.
Large pan - A wide and deep pan for sautéing the greens.
Wooden spoon - A tool for stirring and tossing the collard greens while cooking.
Salt and pepper shakers - For seasoning the couve to taste.

Origin stories

Couve, or collard greens, is a staple in Brazilian cuisine, particularly in the region of Minas Gerais where it's often served with feijoada, the country's national dish. Interestingly, while couve has become quintessentially Brazilian, its roots can be traced back to the eastern Mediterranean and Asia Minor. It was the Portuguese who brought this leafy green to Brazil during the period of colonization in the 16th century, where it thrived in the tropical climate and soon became an integral part of the local diet. Today, couve is beloved not only for its taste, but also for its nutritional value. Rich in vitamins and fiber, it's a true testament to the saying that good things often come in humble packages.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.