Sautéed Greens
A mix of greens, cooked in rendered linguiça fat and garlic, to be served with Brazilian Feijoada.
| Servings | Prep Time |
| 12people | 10minute |
| Cook Time |
| 20minute |
|
|
Ingredients
- 2tablespoon oil, olive
- 1pound sausage,such as Portuguese linguiça or Spanish style chorizo, sliced
- 1/3cup garlic, clovespeeled and sliced
- 2bunch greens, collards,washed, stems removed and sliced
- 3bunch kale, green or lacinato,washed, stems removed and sliced
- 1 – 2tablespoon salt, kosherto taste
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.