Greens with Bacon (Couve a Mineira)


  • 2 pounds collard greens or kale
  • 6 slices bacon, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Freshly ground black pepper


  1. Remove stems from collard greens; cut leaves into 1/2-inch wide strips. Pour boiling water over collard greens. Let stand for 5 minutes.
  2. Drain thoroughly.
  3. Fry bacon until crisp; remove with slotted spoon and reserve.
  4. Stir garlic and collard greens into bacon fat; cook and stir for 2 minutes.
  5. Cover and cook over low heat until collard greens are tender, about 15 minutes longer.
  6. Stir in salt and pepper.
  7. Garnish with reserved bacon.

Yield: 6 servings

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