Brazilian Chove (Collards, to Americans)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Collards, ?5 cups (I never measure, I just use a 6 qt mixing bowl and fill it up), cut up chiffonade style (sliced real thin)1 c chopped onion1/2 tsp garlic2 Tbs light olive oil
After collards have been washed real well, shake off water and lay one leaf down on cutting board. Take a sharp knife and cut out the rib or main stem. Do this for each leaf, stacking them up on top of each other. When you get a stack about an inch high, roll the stack up and slice it very thin (called chiffonade). Do this until all the collards are cut up and set aside in a separate bowl. Use a large pot to saute the onion until translucent and then add garlic and saute for a few more minutes. Add collards to this pot and continue to saute' til cooked to your taste. I usually turn the heat down and cover the pot and steam them for a few minutes as I like my collards more tender than crisp. Add salt and pepper to taste.
Makes 7 1/2 c servings
Number of Servings: 7
Recipe submitted by SparkPeople user AMOBRASIL83.
Makes 7 1/2 c servings
Number of Servings: 7
Recipe submitted by SparkPeople user AMOBRASIL83.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.9 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
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