Recipes Side Dish Vegetables Greens Brazilian Collard Greens (Couve a Mineira) 4.0 (1) 1 Review 3 Photos A typical Brazilian collard green recipe. The greens are served with almost any meal, but are often considered essential to accompany the Brazilian national dish, feijoada completa. Submitted by Paleo Updated on January 14, 2022 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 bunch collard greens, ribs removed 2 tablespoons olive oil ½ cup diced bacon ½ onion, diced 2 tablespoons sea salt 3 cloves garlic, diced Directions Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips. Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain. Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes. Cook's Note: Substitute smoked ham for the bacon if preferred. I Made It Print Nutrition Facts (per serving) 129 Calories 10g Fat 6g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 129 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 2823mg 123% Total Carbohydrate 6g 2% Dietary Fiber 3g 10% Total Sugars 1g Protein 5g 9% Vitamin C 26mg 29% Calcium 111mg 9% Iron 32mg 176% Potassium 210mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved