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Collard greens are a dark leafy green in the brassica family, widely used in the Southern US, Brazil, Portugal and Spain, Africa and the Balkans. Collard greens, prepared in certain ways, can be a bitter, difficult-to-love vegetable. There are 2 methods that I have found to counteract its bitter nature and make it not just palatable but exceptional. The first is to slow cook them in a flavorful broth, as in Southern Braised Collard Greens with Bacon. The other method is to very thinly slice them and quickly sauté as in Couvé á Mineira, or Brazilian Style collard greens.
Couvé was my first introduction to collard greens as a college student and I quickly fell in love with this simple, fast, and easy vegetable side dish that effortlessly compliments another staple of my diet – stewed, smoked, and barbecued meats. Despite the fact that I tend to serve this vegetable dish alongside meat, it is on its own vegan, dairy-free, and gluten-free. Collard greens are a powerhouse of nutrition. A rich source of vitamins A, K, B-6, and C, as well as calcium and magnesium. Collard greens even contain a significant amount of protein.
Thinly slicing the collard greens drastically increases the surface area that can now be coated with salt (which balances bitter flavors), garlic, olive oil, and citrus juice. These are cooked in a flash in a hot skillet with lots of garlic. The brief cooking time ensures that all the important nutrients are retained and the color remains a vibrant green. Couvé is the typical side dish for Feijoada, Brazilian black bean stew. This is a delicious and versatile vegetable side dish that complements a wide range of meats, stews, legumes, and grains.
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Couvé: Quick and Easy Collard Greens, the Brazilian Way.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Sauté
- Cuisine: Brazilian
- Diet: Vegan
Description
This healthy, easy, quick, and versatile side dish is vegan and gluten-free.
Ingredients
2 bunches of collard greens
2–3 Tablespoons Olive Oil
10 garlic cloves, sliced or minced
1 teaspoon salt
1 lime, halved
Instructions
De-stem the collard greens and rinse them really well in a bowl of water. Shake off the access water and tightly roll the greens into a tight log (you will need to do this in 3-4 batches for this amount of greens). As thinly as you can, slice the collards into little ribbons. Set aside.
Slice collards in thin ribbons to increase surface area for salt and oil.
Mince the garlic cloves and halve the lime, (see note below)
Preheat a large skillet over medium-high heat. Add the oil. If the pan is hot enough, the oil will begin immediately dancing around the pan. Add the garlic and after just a couple of seconds (before the garlic turns brown or burns), add the collard greens and about 1 Tablespoon water. Stir.
Add the salt. Stir. Cook for about 2-3 minutes. Squeeze half the lime juice and taste. Add more lime juice if desired.
Notes
TIP! Once you start adding things to the hot skillet, everything moves really FAST. Make sure you have everything sliced/minced and nearby before you start adding ingredients to the skillet. This is one of those recipes where it is important to “mis-en-place” your ingredients.
[…] If you are new to collard greens or looking for more collard green dishes that you might like, try Couvé: Quick and Easy Collard Greens, the Brazilian Way, and Southern Braised Collard Greens with Bacon: American Comfort Food At It’s […]