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Brazilian Couve

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  • Prep 10 min
  • Total 15 min
  • Ingredients 4
  • Servings 4
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This dish originates from the Brazilian state of Minas Gerais and is traditionally served with the classic feijoada. But it's so versatile that it can be served with your favorite dish or as an appetizer.
by Fernanda Beccaglia
Updated Sep 29, 2015
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Ingredients

  • 2 lbs of wild cabbage, chard or kale (2 or 3 sprigs)
  • 6-10 cloves of garlic (or more, depending on your taste), finely chopped
  • 1 teaspoon of sea salt or Kosher salt, to taste
  • 3 tablespoons of extra virgin olive oil

Directions

  •  
    1
    Wash the vegetables well and dry using a produce dryer.
  •  
    2
    Remove the stems, stack the leaves and roll up to create one tube and cut into thin slices across the stem, and not parallel. Place in a bowl and set aside.
  •  
    3
    In the meantime, finely chop the garlic cloves.
  •  
    4
    Place a large cast iron saucepan or wok on the stove at medium-high heat. Once hot, add the oil and be sure that the surface is covered in it by moving the pan in circles.
  •  
    5
    Add the garlic, salt and sauté until the garlic becomes slightly browned, fragrant and aromatic.
  •  
    6
    Add the vegetables and sauté for 3-5 minutes or until they turn deep green and have softened.
  •  
    7
    Taste and adjust the seasoning.
  •  
    8
    Serve right away with your favorite main dish. Traditionally it is served with feijoada, but it goes well with any dish or as an appetizer.

Expert Tips

  • tip 1
    If you want to avoid cutting garlic, simply use a masher. There are many good ones and they're very easy to use. You can also use a mortar. Place the garlic in the mortar then add a few drops of lemon, season and mash.
  • tip 2
    Remember that though the amount of the vegetables may seem like a lot, the amount is reduced to half when sautéed or fried.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This dish originates from the Brazilian state of Minas Gerais and is traditionally served with the classic feijoada. But it's so versatile that it can be served with your favorite dish or as an appetizer.
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