Couve a Mineira, literally “cooked in the style of Minas Gerais” in Brazil, turns collard greens into a bright, savory side. Thin ribbons of collards are cooked very briefly in rendered bacon fat with garlic, then finished with a squeeze of lemon for a fresh, lively finish.
Why we love this recipe
Many people assume collards need long simmering to become tender. Traditional Southern recipes often braise them for hours, which produces a different, deeply savory result. Couve a Mineira takes the opposite approach: quick cooking keeps the greens bright, tender-crisp, and full of flavor.
This preparation was popularized in many food circles for its speed and clarity of flavor. In just a couple of minutes in the pan, collards go from sturdy to pleasantly wilted without losing their vibrant green color.
Highlights:
- Preserves the bright, attractive color and texture of fresh collards
- Showcases bold flavors from bacon and garlic balanced by fresh lemon
- Quick and easy—ready in minutes
- Pairs well with a variety of proteins: beef, pork, chicken, and fish
The slight bitterness of the greens is tempered by salty, smoky bacon and a bright finish of lemon, making this an appealing and versatile side that comes together in about fifteen minutes from start to finish.
Ingredients
All you need for this recipe is a handful of simple ingredients that let the greens shine.
- Collard greens are in the brassica family—related to cabbage, kale, and broccoli. Their dark green leaves are nutrient dense; quick cooking preserves more vitamins and a pleasant texture.
- Use thick center-cut bacon if you want meatier bites and flavorful rendered fat for cooking.
How to make it
Aside from cutting the greens into ribbons, the dish cooks in moments. You can crisp the bacon while you prep the collards so everything comes together quickly.
- Wash the collards and remove the thick stems. (If desired, save the stems for juicing or stock.)
- Stack the leaves, roll them from stem to tip, and slice the roll crosswise into thin ribbons.
- Cut the bacon into short batons and cook in a hot skillet until crisp. Spoon out most of the rendered fat if there’s an excess.
- Add minced garlic to the hot pan briefly, then add the collard ribbons in batches if needed. Stir constantly and cook only until the greens are wilted and bright green—one to two minutes.
- Remove from heat, squeeze in lemon juice, and season with fine sea salt and freshly ground black pepper to taste. Serve immediately.
Expert tips and FAQs
Collards have a mild, pleasant bitterness with vegetal depth similar to kale and cabbage. The bacon and lemon in this recipe balance the bitterness and add savory and bright notes.
Yes. Omit the bacon and cook the garlic in olive oil. Add a pinch of smoked paprika or liquid smoke for a savory, smoky note.
What to serve with couve mineira
This preparation pairs especially well with grilled or roasted meats and with legumes. Try serving it alongside:
- Grilled or pan-fried sausages
- Sirloin cap or other grilled beef
- Pork chops
- Black bean soup or stews
More favorite easy cruciferous side dishes
- Broccolini with gremolata
- A simple, crisp coleslaw
- Massaged kale salad
Collard Greens Couve a Mineira
Ingredients
- 1 bunch collard greens, about 1 pound
- 3 slices center-cut bacon
- 6 cloves garlic, minced
- Juice of 1/2 lemon
- Fine sea salt and freshly ground black pepper
Instructions
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Wash collard greens. Trim and discard the thick stems.
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Stack the leaves and roll them from the stem end to the tip into a cigar shape.
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Slice the roll crosswise into strips about 1/8-inch thick (similar to a chiffonade, but slightly thicker).
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Cut bacon into 1/4-inch batons. Heat a 12-inch skillet over medium-high and cook the bacon, stirring occasionally, until crisp.
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Add the garlic and the collard ribbons to the pan and cook, stirring constantly, until the greens are just wilted and bright green, about one to two minutes.
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Remove from heat, add lemon juice and season with salt and pepper to taste. Serve hot.
Notes
- See the accompanying video for a clear demonstration of how to stack, roll, and cut the greens into ribbons.
- Leftovers will keep in an airtight container in the fridge for up to a week.
Nutrition
Carbohydrates: 8.3g,
Protein: 6.4g,
Fat: 9.1g,
Fiber: 4.6g
Nutrition information is automatically calculated and should be used as an approximation.