Brazilian Collards

Brazilian Collards

28
Javagoddess 9

"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!"

Ingredients

2 h 10 m {{adjustedServings}} servings 269 cals
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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

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Directions

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  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.
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Reviews

28
  1. 37 Ratings

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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...

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 finishe...

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 ...