← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 300 g collard greens or kale (about 2 bunches), stems removed
• 2 tbsp Olive oil
• 3 cloves Garlic, finely chopped
• ½ Onion, finely chopped (optional)
• 2 slices Bacon, diced (optional)
• Salt
• Black pepper

Method

1. Stack 6–8 leaves, roll them up tightly like a cigar and slice across as thinly as you can, into fine ribbons.
2. Heat the oil in a large frying pan or wok over medium-high heat. Add the onion (and bacon, if using) and cook for 3 minutes, then the garlic for 30 seconds, until fragrant but not brown.
3. Add the greens with a pinch of salt and toss constantly for 1–2 min, just until they wilt and turn bright green. Season with pepper and serve straight away.

Tips

• With bacon it becomes couve à mineira (and is no longer vegetarian).
• Don’t cook it longer: the greens should stay vivid and slightly crunchy.

Sources

Written in our own words after cross-checking these recipes:

Camila Made Brazilian Kitchen Abroad