Couve (collard greens) is one of my favorite greens because it is so versatile. I love it raw, lightly sautéed, in soups, juices, wherever! They are super accessible because they are cheap, and they are cheap because they grow anywhere, and they pretty much grow anywhere because they resist weather pretty well.
Collard Greens & Brazilian Cuisine
As far as I’ve found out, Brazilians have been eating couve since the colonial times when slaves popularized this Mediterranean green, that was already a hit amongst the Portuguese. Since then, couve has remained one of the main staples of Brazilian cuisine, serving as base or accompaniment to many traditional dishes, from Caldo Verde to the traditional Feijoada (which I will show you some other time).
How about you? Are collard greens a popular item in your kitchen? Leave me a comment and let me know your favorite way to eat couve!
Couve is not only delicious, but also low calorie, and out of control nutritional. They are filled with vitamins A, B, C, minerals, potassium, calcium, iron…. Anyway, so many I’m out of breath! See? What’s not to love about this beautiful green?
If you aren’t very familiar with or don’t eat couve regularly, give this recipe a try. You’ll love it! Make it, share your pics on IG #CookingWithAline and let me know what you think!
Oi Vegan Friends!! This recipe can be 100% vegan – Just omit the bacon.
Brazilian Style Collard Greens Step by Step
Ahh… There she is, so nice and so green!!
Lets get started by cutting off the thicker part of the stems. You don’t have to worry about making it look pretty (as you can see below, I didn’t even try). Just cut and yank them off for now, like this…
After the stems have all been cut off, you will want to stack 2-3 leaves on top of each other, and then you want to roll them like a cigar, as tight as you can. Like this…
Then, start to finely cut it (chifonade, if you’re trying to get fancy), like thissssss…
As a side note, I can just remember my mom’s tantrums when the greens weren’t cut thin enough, so every time I am told to cut something thin, I cut it as thin as I can, scared that my mom will pop out of nowhere freaking out ahaha so there… cut it THIN… you don’t want to upset my mom! Like, really… you don’t!
After the greens have all been cut, put them in a strainer and give them a nice rinse to remove all the mud and dirt
Then dice some bacon, onion, mince some garlic…
And cool… now you’re all prepped!
It’s Couve Cooking Time!!
Now, throw some olive oil on a skillet and get it nice and hot, then brown the bacon bits…
Add the onions
and the garlic – stop and smell this real quick… I knoooow…….
Good but hurry back to it because you don’t want your garlic to brown… we want it golden magical! (and trust me, the garlic will go from golden magical to a burnt disaster real quick!!!)
And thats pretty much it… bring the heat down a little bit (you don’t want to blister the greens when they go in) throw your greens in the skillet, salt and pepper and toss until wilted a little bit (you don’t want to cook too long because you want the greens to retain some of the crunch)
Awww look at yourself!! You just made couve, you Brazilian you! Now serve it with some grains, and a nice piece of chicken, meat, or just eat the whole thing just by itself… straight off of the skillet, because… I’ve done it, so I won’t judge!
Don’t forget! Make it, let me know what you think and share your pics #CookingWithAline