Search thousands of recipes reviewed by home cooks like you.

Brazilian Collards

Brazilian Collards

  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Javagoddess

Javagoddess

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TWONAUGHT7
22

TWONAUGHT7

6/25/2006

My neighbor's whiney little 7 year old stopped in as these were getting done. He hung around until I offered him a taste (He's like Mikey - He hates EVERYTHING). As it turned out, a taste wasn't enough. He asked for some in a bowl - which I gave him. He left and a few minutes later, the phone rang - it was his mom wanting the recipe. This isn't my review - it's Kenny's. Thanks for sharing!!

GOBE
11

GOBE

7/22/2005

I've used this recipe for years, but I substitute Smoked Pork Hocks or Salt Pork for the bacon. If using the pork hocks, use whole and then cut the meat off and return it to the pot when finished cooking. Excellent taste!

Noel
8

Noel

1/2/2008

Being raised in the south I grew up on Collards but as an adult I had never cooked them until this year. I made them for New Years Day and they were great. My husband never had Collards and he loved them. My 28 year old daughter said that these were her new favorite dish. Needless to say I will be using this recipe quite a bit

More reviews

Similar recipes

ADVERTISEMENT