Stir-fried green with garlic

Stir-fried green with garlic

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

There’s an old wives’ tale in Brasil that a woman was only ready for marriage if she knew how to kill, pluck and cook a chicken and finely slice a bunch of collard greens. Stir-fried collard greens, or couve (‘ku-veh’) as they are called in Brasil, is a dish from the Minas Gerais region and is a popular accompaniment to feijoada or as part of the prato executivo (businessman’s lunch).

Ingredients

Quantity Ingredient
400g seasonal greens
2 tablespoons olive oil
3 large garlic cloves, finely chopped
butter, for cooking
sea salt
freshly ground black pepper

Method

  1. Wash the greens well, then remove any tough stalks and chop or shred the leaves (extra finely, if your future mother-in-law is watching).
  2. Heat the oil in a large pan or wok over a medium heat. Add the garlic and let it gently infuse with the oil for a few minutes, without allowing it to burn. When you begin to smell the aroma of the garlic, and before it begins to colour, add the greens a handful at a time, stirring well each time. Season with salt and pepper and add a tiny splash of water. Stir well and cover with a lid. Cook until just tender (cooking time will vary from 2–10 minutes, depending on the type of greens, so taste a little every few minutes to check). Stir in the butter and check the seasoning. Transfer to warmed bowls and serve immediately.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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