This recipe is written on the back of the Feijoada recipe. It is actually different from how I make couve – I don’t use the green onions or parsely. I am going to try it this way though.
Nik asked so here is how I make it:
Ingredients:
2 bunches of collard greens (couve)
2 TBS Olive Oil
1/2 tsp salt, roughly
a few grinds of black pepper
4 cloves garlic, chopped
pinch red pepper flakes
Steps:
- Wash the couve. Remove the ribs. Lay the leaves flat on top of each other, roll up like a cigar and slice thin.
- Heat a pan until it is hot but not smoking
- Working quickly, add the olive oil to the pan and immediately add the collard greens so that the oil does not burn. It will hiss and splatter.
- Give it a quick stir with tongs.
- Sprinkle in the salt and pepper and continue to stir frequently for about 4 minutes.
- When it looks done, add the garlic and red pepper flakes. Stir them in for about 20-30 seconds and immediately transfer to a serving bowl.
I generally use a cast iron pan but any pan will do.
Also, you can do this basic process with almost any vegetable. I have tried zucchini, cauliflower, asparagus, broccolini, broccoli rabe, brussels sprouts, and probably others that I am forgetting.