Couve(Brazilian Style Collard Greens)

Ready In:
6mins
Serves:
Units:

ingredients

  • 4 -5 bunches collard greens (or kale)
  • butter (use 1/2 tablespoon for every cup of shredded collards)

directions

  • Wash the collard greens.
  • Remove the stems and roll the leaves tightly together.
  • Slice into very thin strips with a sharp knife.
  • Just before serving, melt the butter and add collard greens.
  • Cook over high heat stirring constantly until collard greens just start to wilt.
  • Sprinkle with salt and serve.
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RECIPE MADE WITH LOVE BY

@LikeItLoveIt
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  1. Jim Hartsell
    I got some beautiful collard greens and kale from my CSA and tried this for lunch today. Cooked them until just wilted, onto a plate, added a little parmesan and toasted pine nuts - delicious!
     
  2. Namaste022
    I enjoyed this method more than boiling them. Used 4 bunches of collard greens and about 2 sticks of butter. Turned the collard greens with tongs in a stock pot until they were cooked through. Still found them to be bitter so I covered the pot and turned the fire down to low for 20 minutes, turning once or twice. Salted and ate them with grilled pork chops and Mean Chef's perfect rice. Thank you LikeitLoveit!
     
  3. CzarMike
    Thanks for the couve recipe! IMO it's the only way to unlock the potential of the collard green. This recipe should be a news flash to those people who think it takes hours of smelly turmoil to cook the collard green. Lots of modifying can be done to suit health/guest requirements. I use olive oil for my own collards, and if guests or picky g/f's are eating, I always add a little lime or lemon juice, and sometimes a little sweet rice wine vinegar (mas, nao para brasileiros), particularly I get a batch of astringent tasting collards.
     
  4. Missy Wombat
    Did this using dark Asian greens. Worked really well.
     
  5. rusticgirl
    I love collards and kale cooked like this. I don't understand how anyone finds collards bitter. They are delicious! I usully use olive oil and chopped garlic.
     
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