Sautéed Greens
I enjoy a mix of collard greens and kale, for added texture, flavor and nutrition. I render out some of the fat from the linguiça, browning the sausage slices at the same time and giving more flavor to the greens. Skip this step if you are doing a vegetarian | vegan version. Serve these greens along side Brazilian Feijoada, to create a Brazilian feast!
Serves: 10–12 guests
Serve with:
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2014 | Issue #91
A mix of greens, cooked in rendered linguiça fat and garlic, to be served with Brazilian Feijoada.
| Servings | Prep Time |
| 12 people | 10 minute |
| Cook Time |
| 20 minute |
|
|
|
|
A mix of greens, cooked in rendered linguiça fat and garlic, to be served with Brazilian Feijoada.
|
Ingredients
- 2 tablespoon oil, olive
- 1 pound sausage, such as Portuguese linguiça or Spanish style chorizo, sliced
- 1/3 cup garlic, cloves peeled and sliced
- 2 bunch greens, collards, washed, stems removed and sliced
- 3 bunch kale, green or lacinato, washed, stems removed and sliced
- 1 - 2 tablespoon salt, kosher to taste
Servings: people
Units:
Instructions
- Place a large pot, with a lid, over medium heat. Add the oil and brown off the sausage for about 10 minutes, stirring to cook both sides. Once the sausage has rendered out some of its fat, remove it with a slotted spoon, reserving it to garnish the Feijoada.
- Add the garlic to the oil and sauté until the edges start to turn golden brown. Add the prepared collards a few handfuls at a time. Stir the greens into the garlic infused oil and lightly sprinkle with salt, to help them wilt. Once they are lightly cooked, begin adding the kale a few handfuls at a time. Use the lid and a few tablespoons of water to help speed up the cooking. Once all the greens are wilted in the pot, taste and add salt if needed. Keep the greens warm until ready to serve.
Recipe Notes
This recipe is great by itself, but perfect with Brazilian Feijoada.
(Visited 289 times, 1 visits today)
