Brazil collard greens called couve a minera was a nice addition to our Brazilian meal you may feel like some greens are just what is needed to help aid digestion after all that bean and pork stew. A common side to the Brazilian national dish called feijoada. These greens cooked until just barely wilted are delicious and welcome on the plate.
- 4 cups collard greens or kale stems removed, ribbed and sliced thinly
- 2 tablespoons butter
- Salt to taste
- Just before serving, melt the butter in a frying pan and add in the greens
- Cook until the greens just start to wilt, stirring constantly
- Sprinkle with salt and serve.