Brazilian Collards25 Reviews
- Prep: 10 min
- Cook: 2 hr
- Ready In: 2 hr 10 min
“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!” - by Javagoddess
Original recipe yields 6 servings
- 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.
- 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.
- Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Amount Per Serving (6 total)
- 269 cal
- 19.4 g
- 10.1 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 enoug..." See moreh. 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!!"
"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 cook..." See moreing. Excellent taste!"
" 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 ..." See morethem. 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"
The RIGHT WAY To Cook Greens!
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