• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dish

    Couve a Mineira - Brazilian Style Collard Greens

    October 9, 2014 By Darlene at International Cuisine

    119 shares
    • Facebook26
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    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.

    Brazil collard greens

    Print Pin
    5 from 1 vote

    Couve a Mineira - Brazilian Style Collard Greens

    Course Side Dish
    Cuisine Brazil
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 4 -6
    Author International Cuisine

    Ingredients

    • 4 cups collard greens or kale stems removed ribbed and sliced thinly
    • 2 tablespoons butter
    • Salt to taste

    Instructions

    • 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.

     

    More Brazil

    • Feijoada Brazilian Black Bean and Pork Stew
    • Farofa (Toasted Manioc Flour with Onions)
    • Arroz a Brasileria -Brazilian Style Rice
    • Brazil Oranges
    119 shares
    • Facebook26
    • Twitter

    Filed Under: Brazil, Recipes, Side Dish

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 26
    119 shares