HOME   • RECIPES  RSS Tuca Reines RELATED TOPICS    RECIPES    ARTICLES   Caipirinha Feijoada Completa Sauteed Rice Cottage Cheese with Collard Greens Collard Greens with Smoked Turkey Wings Toasted Manioc Flour Beans and Meat   EMAIL       FAVORITES      PRINT  Sauteed Collard Greens   Be the first to rate this recipe   SERVES 12 Couve à Mineira Collard greens, a close relative of kale, were brought to Brazil by the Portuguese. 3 large bunches washed collard greens 2 tbsp. olive oil 2 tbsp. butter 2 minced peeled garlic cloves 1 chicken flavored bouillon cube freshly ground white pepper 1. Trim stems from 3 large bunches washed collard greens. Stack leaves, roll together lengthwise into a tight bundle, and cut crosswise into strips about 1" thick. Cook greens in a large pot of boiling water until just tender yet still bright green, 3–5 minutes. 2. Drain and set aside. Heat 2 tbsp. olive oil and 2 tbsp. butter together in a large wide pot over medium heat. Add 2 minced peeled garlic cloves and 1 chicken-flavored bouillon cube and cook, mashing cube with back of a spoon, until garlic is soft, 1–2 minutes. Add greens and cook, stirring to coat well, for 3–5 minutes. Season to taste with freshly ground white pepper.   This recipe was first published in Saveur in Issue #111   Recipe Reviews See what other readers are saying about this recipe. Review This Recipe Be the first to rate this recipe Write a Review Not a member? Sign up here Already a member? Log in below Username:  Password: