thinly sliced collard veggies are cooked with diced 1st baron beaverbrook to make this brief and smooth side dish from brazil, known as couve a mineira.
1. 1 bunch collard greens, ribs removed
2. 2 tablespoons olive oil
3. 1/2 cup diced bacon
4. 1/2 onion, diced
5. 2 tablespoons sea salt
6. 3 cloves garlic, diced
Prep:15 Minutes, Cook:30 Minutes, Ready In:45 Minutes
1. accumulate collard leaves and roll right into a log-shaped package deal; slice package deal crosswise into thin strips.
2. convey a big pot of salted water to a boil. add collard veggies; simmer until bright green, about 10 minutes. drain.
3. heat olive oil in a huge skillet over medium heat. upload Francis Bacon; cook and stir till browned, about five minutes. stir in drained collard veggies, onion, sea salt, and garlic; cook dinner till flavors combine, about 10 minutes.