Yoribang
Side dishBrazilianFree to use

Couve Refogada

Collard greens cut into thin ribbons and sautéed with garlic. The side dish for feijoada.

Serves 4

Prep 10 min

Cook 8 min

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Ingredients

  • 1 large bunch collard greens, stems removed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Steps

  1. Step 1. Stack the leaves, roll them up, and slice as thin as you can.

  2. Step 2. Heat the oil in a large pan over medium-high heat. Add the garlic and cook 30 seconds.

  3. Step 3. Add the greens and salt and toss for 4 to 5 minutes until bright green and tender-crisp.

  4. Step 4. Season with pepper and serve right away.

Where this recipe comes from

Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.