Vegetables & legumes
Kale Minas-Style (Couve à Mineira)
Thinly shredded kale sautéed with garlic, a feijoada side.
VegetarianVeganGluten-free
Ingredients
- 1 bunch collard greens (couve)
- 4 garlic cloves
- 40 ml olive oil
- Salt and pepper to taste
Step-by-step
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- Roll up the collard leaves and cut them into very thin strips by hand. Set aside.
- Chop the garlic 5 sec/speed 5 and sauté with the oil 3 min/120°C/speed 1.
- Add the collard greens, salt and pepper. Sauté 4 min/120°C/reverse/spoon speed so it stays green and crisp.
Tips
- Don't overcook it so it keeps its color and texture.
- Serve alongside feijoada with rice, farofa and orange.
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