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This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and color, and uses our Smoked Salt N.8 blend to supply that smoky flavor so anyone can enjoy it!
And keep those collard and cabbage stems! They are great in soups.
Side Dish
4
Christian Leue
1 bunch collards, washed
5-6 leaves red cabbage, washed
6-8 cloves garlic, peeled
Olive oil
Smoked Salt N.8
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.
• Be sure to save the stems, they are great in a soup if you chop them thin or you can juice them.
• This is a traditional accompaniment to feijoada, a heavy and salty black bean stew. I find it works equally well with something like meatloaf and mashed potatoes, taking the place of more usual greens.
• Some other great spices to try include: Cataluña N.22 (for a low-salt version), Bernise with Swiss Chard and a touch of cream, or D'vora plus some cooked chickpeas (add them with the garlic).
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