Brazil, yes Brazil. Seems like Brazilians somehow get the ordinary to convert to an extraordinary.
Collard greens is one them. To some is just a complement for a stew or a soup, but Brazilians don't think this way. There is a national dish, a signature dish in Brazil called Feijoada and it is basically black beans cooked with pork and other ingredients which normally they eat on weekends and it tastes like something out of this world, definitely not an ordinary black beans dish. Feijoada is served with white rice, farofa ( toasted manioc flour mixture ) and "couve" the collard greens. I will show you how we prepare the collard green in Brazil but with a twist.
Normally this dish in Brazil they use the leaves only but I am using the stems as well because there is no need to discard them at all as they have important benefits for our health, very important in fact the leaves and stems are good in minerals like iron, calcium, copper, manganese, selenium and zinc.(http://www.nutrition-and-you.com/collard-greens.html)
I washed and chopped the stems, layered the leaves on top of each other, rolled them very tightly and cut them thinly.
Pour a tbsp of olive oil on a skillet and saute two chopped small shallots, one minced clove of garlic until translucent. Add the chopped stems and saute for about one minute then add finely cut collard greens and saute for 1 minute, it is very important not to over cook collard greens like any other vegetables, season with Kosher salt and pepper ( I am really careful with salt ).
Instead of Feijoada (black beans stew) and the white rice, I serve my version with brown rice, garbanzo beans, cherry tomatoes drizzle some good extra virgin olive oil and a squeeze of a fresh lime. This whole dish is very healthy and tasty. Eat well, be well.
So lets get healthy!