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Couve á Mineira - Kale Greens Mineira - Style - 2c

a2, brazil, vegetable

2 1/2 Pound kale greens
1/3 cup bacon fat

Wash the kale, trim off the stems, and blanch the leaves in boiling, salted
water for 2 minutes. Remove them to a colander and refresh with cold
water. Drain well and squeeze by hand to remove as much water as possible.
Cut the kale into thin slices.

Heat the bacon fat and toss the shredded greens in it to coat. Sauté them
gently until the greens are tender, about 10 minutes. Serve at once.

Note: Kale is a popular vegetable throughout Brazil, a country not
otherwise known for its vegetable consumption. It is considered one of the
essential accompaniments to Feijoada completa. For the uninitiated, this
recipe is a good introduction to a vegetable we often overlook. Try adding
a spoonful or two of crisply fried bacon pieces. If kale is not to be
found, substitute spinach or chard. Double this recipe to serve with
Feijoada.

Yield: 6 servings

** Exported from Now You're Cooking! v5.33 **


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