Sampaio’s Collard Greens

Category: 

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

Super easy

Sampaio’s Collard Greens

Ingredients

For 1 Batch(es)

Cream

  • tablespoons 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

Sampaio’s Collard Greens Directions

  1. Heat olive oil in a large skillet. When hot, fill pan with cut collard greens. Toss them as they sizzle and pop.
  2. Add minced garlic and salt to taste and cook until crisp-tender. Do not overcook and they will stay bright green.
  3. 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.

Be the first to post a review

You must be logged in to review

Top

Recipe Search