Recipes and Food Stories from the African Diaspora
By Nadine Nelson of Global Local Gourmet
Southern greens are traditionally made with smoked ham hocks or turkey bones and cooked for long hours. This easy and quick recipe from Brazil allows you to make greens in no time at all while keeping them a beautiful sparkly emerald green. You get to retain more the nutrients and get of the kitchen faster. You can make kale, swiss chard, or any greens in this manner. Known as Couve a Mineira in Brazil, these garlicky collard greens are a condiment to the national dish Feijoada a stew of Black Beans with a variety of smoked meats. Because collard greens are a cool season vegetable this a great side dish to try during the Kwanzaa holiday season. The most Africans outside of Africa are in Brazil. They have contributed to a rich culinary heritage and cuisine that is being noticed after the World Cup and their emerging economy.
Brazilian Collard Greens
4 Tbsp. olive oil
4 cloves garlic, minced
2 shallots or red onion, minced
1 bunch of collard greens, washed stems removed and julienned (cut very thin)
To julienne or chiffonade collard greens, cut out any big or hard stalks, and layer leaves together and roll up. Then slice very thinly and evenly. In a large sauté pan over medium-high heat, add the olive oil and cook the garlic and shallots until just beginning to brown. Add the collards and cook until just wilted, approximately 2 to 5 minutes. Your collard greens should be a bright and shiny green. Season with salt and serve.