Kale or Collard Greens, Minas Gerais Style (Couve a Mineira) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds kale or collard greens | salt | 1/4 cup bacon fat |
| 1 clove garlic (optional) | ||
| 1 | Wash the kale or collard greens under cold running water. Trim the leaves from the stems and shred the leaves finely. Put the leaves in a large bowl and pour boiling salted water over them. Allow to stand for 5 minutes, then drain thoroughly. Heat the bacon fat in a large skillet with the clove of garlic, if liked. Add the kale and saute for a minute or two. Season to taste with salt, cover the skillet, and cook until the kale is tender, about 15 minutes. Discard the garlic and serve. |