RECIPE - Kale Mineira

This dish, known as "couve mineira" in Brazil, is one of Minas Gerais' most well-loved culinary exports to the rest of Brazil. A simple side-dish, it has become an essential component of feijoada, which is originally from Rio de Janeiro, but is considered Brazil's national dish.

The kale used in Brazil is flat-leafed, unlike the curly kale normally found in North American markets. However, this dish can very successfully be made with curly-leafed kale, or even with collard greens or escarole. Any green that provides the required bitterness would be a successful substitute.

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RECIPE - Kale Mineira
Serves 4

1 or 2 bunches kale or other bitter green ( about 1 lb./500 gr.)
2 Tbsp. light olive oil
2 cloves finely chopped garlic
salt to taste
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Carefully wash the greens, roll the leaves into cigar shapes, and thinly slice into fine shreds. Dry.

Heat the oil in a heavy saucepan, wok or frying pan over medium heat. Add the chopped garlic and fry for a minute or two. Be careful not to let the garlic brown or burn.

Add the shredded greens, and stir-fry for about 2 minutes, just until the greens soften, but before they lose their brilliant dark color.

Serve immediately.

(Variation: sometimes this dish is served with finely chopped cubes of smoked bacon (about 100 gr.). Fry the bacon until all the fat has rendered and the cubes are crisp, and then add the garlic, eliminating the olive oil. Then add the greens as per the master recipe)