Couve a Mineira

Couve a Mineira Recipe: A Traditional Dish from Brazil

Region / culture: Brazil | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Couve a Mineira is a traditional Brazilian dish made with collard greens that are thinly sliced and quickly sautéed in butter. This simple yet flavorful dish is a staple in Brazilian cuisine and is often served as a side dish to accompany a variety of main courses.

History

Couve a Mineira originated in the state of Minas Gerais in Brazil, where collard greens are a common vegetable in the local cuisine. The dish has been passed down through generations and is a beloved part of Brazilian culinary tradition.

Ingredients

4 to 5 bunches of collard greens (or kale)
0.5 tbsp of butter for every cup of shredded collards

How to prepare

Wash the collard greens.
Remove the stems and tightly roll the leaves together.
Slice the leaves into very thin strips using a sharp knife.
Just before serving, melt the butter and add the collard greens.
Cook over high heat, stirring constantly, until the collard greens just start to wilt.
Sprinkle with salt and serve.

Variations

Add garlic or onions for extra flavor.
Sprinkle with bacon bits or cheese for a savory twist.
Substitute olive oil for butter for a dairy-free version.

Cooking Tips & Tricks

Be sure to wash the collard greens thoroughly to remove any dirt or debris.

- Slicing the collard greens thinly ensures that they cook quickly and evenly.

- Cooking the collard greens over high heat helps to retain their vibrant green color and crisp texture.

- Season the dish with salt to taste before serving.

Serving Suggestions

Couve a Mineira pairs well with traditional Brazilian dishes like feijoada or rice and beans. It can also be served alongside grilled meats or fish.

Cooking Techniques

Sautéing the collard greens over high heat helps to retain their crisp texture and vibrant color.

Ingredient Substitutions

If collard greens are not available, you can use kale or Swiss chard as a substitute.

Make Ahead Tips

You can wash and slice the collard greens ahead of time and store them in an airtight container in the refrigerator until ready to cook.

Presentation Ideas

Serve Couve a Mineira in a decorative dish garnished with a slice of lemon or a sprinkle of fresh herbs.

Pairing Recommendations

Couve a Mineira pairs well with traditional Brazilian dishes like feijoada, rice and beans, or grilled meats. It also complements seafood dishes like grilled shrimp or fish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 30 per serving

Carbohydrates

Carbohydrates: 3g per serving

Fats

Fats: 2g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Couve a Mineira is rich in vitamins A, C, and K, as well as minerals like calcium and iron.

Alergens

Contains dairy (butter)

Summary

Couve a Mineira is a nutritious side dish that is low in calories and high in vitamins and minerals. It is a great way to incorporate leafy greens into your diet.

Summary

Couve a Mineira is a simple yet delicious Brazilian side dish made with thinly sliced collard greens sautéed in butter. This nutritious dish is packed with vitamins and minerals and pairs well with a variety of main courses. Enjoy this traditional Brazilian recipe as a flavorful addition to your next meal.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Couve a Mineira. It was many years ago, when I was just a young girl living in the countryside of Brazil. I had always been fascinated by cooking and loved to experiment with different flavors and ingredients. One day, while visiting a local market, I came across a stall selling fresh produce and spices. The owner, an elderly woman with a kind smile, noticed my interest and struck up a conversation with me.

She told me that she was from the region of Minas Gerais, known for its delicious cuisine, and that she had a recipe for a traditional dish called Couve a Mineira that she would be happy to share with me. Intrigued, I eagerly accepted her offer and followed her back to her small, rustic kitchen.

As she began to gather the ingredients for the dish, she explained to me the history behind it. Couve a Mineira, she said, was a simple yet flavorful side dish made with thinly sliced kale, garlic, and bacon, sautéed in a hot skillet until the greens wilted and the bacon was crispy. It was a staple in the region and often served alongside feijoada, a hearty black bean stew.

I watched intently as she worked, taking mental notes of each step and technique. She showed me how to properly clean and prepare the kale, removing the tough stems and chopping the leaves into thin strips. She then demonstrated how to render the bacon fat in the skillet, adding the garlic and kale to the sizzling pan and tossing everything together until the greens were tender and the flavors melded perfectly.

The aroma that filled the kitchen was intoxicating, a savory blend of smoky bacon, pungent garlic, and earthy greens. I could hardly contain my excitement as the dish came together before my eyes. When it was finally ready, she plated it up and invited me to taste.

The first bite was a revelation. The kale was tender yet still had a bit of bite, the bacon added a rich, salty flavor, and the garlic infused everything with a warm, aromatic note. It was simple yet incredibly delicious, a perfect balance of flavors and textures that left me wanting more.

I thanked the woman profusely for sharing her recipe with me and promised to treasure it always. From that day on, Couve a Mineira became a regular feature on my family's dinner table. I made it for special occasions and holidays, sharing the dish with friends and loved ones who were always impressed by its rustic charm and bold flavors.

Over the years, I have made some small tweaks to the original recipe, adding a pinch of red pepper flakes for a bit of heat or a splash of vinegar for a touch of acidity. But the core of the dish remains the same, a testament to the simple yet profound beauty of traditional Brazilian cuisine.

As I sit here now, reflecting on that fateful day in the market so many years ago, I am filled with gratitude for the kind woman who shared her recipe with me. She opened my eyes to a world of flavors and techniques that have shaped my cooking style ever since. Couve a Mineira will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And I hope that by passing on this recipe to you, dear reader, you too can experience the joy and satisfaction of cooking a dish that has stood the test of time and continues to delight generations. Bon appétit!