Sampaio’s Collard Greens
Description
Emerald ribbons of collard greens sautéed with garlic, bits of bacon and sausage, rice, sliced oranges, and farofa—toasted yuca flour flavored with proprietor’s blend of spices—always accompany Sampaio’s fejioada, a traditional Brazilian black bean and pork stew.Photography by Lucinda Hutson
Ingredients
1–2 T. olive oil
plenty of collard greens, cut into chiffonade
minced garlic
salt to taste
crumbled bacon and/or finely chopped spicy sausage (optional)
orange slices
Methods/steps
Heat olive oil in a large skillet. When hot, fill pan with cut collard greens. Toss them as they sizzle and pop. Add minced garlic and salt to taste and cook until crisp-tender. Do not overcook and they will stay bright green. If you wish, add some crumbled bacon and/or finely chopped spicy sausage the last minute of cooking. Serve on small plates, garnished with orange slices.
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. To read previous newsletters, click here.
Stay Connected
