Couve à Mineira - Brazilian Sautéed Collards
- Author
- Christian Leue
- Servings
- 4
- Category
- Side Dish
Ingredients
- 1 bunch collards, washed
- 5-6 leaves red cabbage, washed
- 6-8 cloves garlic, peeled
- Olive oil
- Smoked Salt N.8
Directions
- Stem the collard greens and cabbage (reserve the stems they are great in soups).
- If the collard green leaves are particularly large cut them in half again lengthwise (thus will make the dish easier to eat).
- Roll the collard leaves together lengthwise into a cigar shape and cut into very thin ribbons (1/16" or 1mm). Repeat with the red cabbage.
- Finely chop the garlic.
- In a large sauté pan heat 1/4 cup of olive oil over medium heat. Add the garlic and cook until fragrant (about 2 minutes). Scoot the garlic over to the side and raise the heat to high.
- After about a minute add the collards and cabbage and a few big pinches of smoked salt and cook until tender, stirring constantly so that the garlic does not burn.
- Remove to a plate and serve with fresh lemon or sour orange and more Smoked Salt for sprinkling.