This popular recipe for kale or collard greens comes from Brazil, where it’s called 'Couve a Mineira'. Thinly sliced and briefly fried in garlic and olive oil, these greens are traditionally combined with the classic Brazilian dish 'feijoada' (bean dish) but in fact they go well with almost everything.
- Cut tough end stems off collard greens. Rinse leaves and gather them together into 2 piles. Take each pile and roll it tightly. Cut them into thin strips.
- Heat oil in a large skillet. Sauté shallot with garlic, stirring often, until they are lightly browned, about 3 minutes. Add kale or collard greens and salt and pepper.
- Cook, stirring often, for about 5 minutes or until greens are tender and bright green.
- Optional: If you like to add bacon to the recipe, heat a large skillet, add the bacon and cook until lightly golden, turning them every so often. When ready, lay the bacon on top of your kale dish.