Couve à mineira
couve à mineira
Ribboned collards, garlic, a hot pan — the green that sits next to feijoada and tropeiro.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: couve à mineira.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Couve à mineira is finely shredded collard, fried fast in garlic oil or bacon fat so it stays bright and a little crisp. A long Southern-US pot-likker cook is a different green.
Ingredients
- Collard greens400 g
- Garlic4 clove
- Olive oil30 ml
- Salt2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Stack leaves, roll, slice into hair-thin ribbons.
12 minStep 2
Garlic in hot oil 10 seconds, greens, toss 2 minutes until bright and just wilted. Salt.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Collards → Cavolo nero
Closer than spinach.
Tips
- Bacon fat is the non-vegan pan.
- Do not lid them. They go khaki.
History & culture
Minas and the feijoada plate nationwide. The knife work is the recipe.
Portuguese couve plus a Brazilian fry. The chiffonade is the mineiro habit.
Regional variation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Photograph supplied by the editorial kitchen. (Editorial supply).
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Couve à mineira take?
20 min all in — 15 min prep, 5 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Collards → Cavolo nero. Closer than spinach.
Any tips from this recipe?
Bacon fat is the non-vegan pan. Do not lid them. They go khaki.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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