Sautéed Greens (Couve à Mineira)

The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the state of Minas Gerais demonstrates.

Serves 4

Ingredients:
• 1 pound collard greens, kale, or green or red Swiss chard
• 1 tablespoon bacon fat or vegetable oil
• 1 teaspoon salt (or to taste)

On your mark, get set . . .
• Wash the greens in a sink full of cold water until no grit or sand remains. Remove any dark or discolored spots or shriveled edges.

• Take one leaf at a time and lay it on a cutting board.

• Using the tip of a sharp knife, cut the leaves away from the tough stem that runs up the center. Discard the stem.
• Lay the leaves aside, stacked on top of each other, and continue until all the stems have been removed.
• Tightly roll all the leaves together into a long cigar shape.
• Take your time doing this. If the pile is too big, divide it in half.
• After the leaves have been rolled into a tight cigar shape, slice them crosswise into very thin strips, the thinner the better. Be patient, this is a slow process so don’t rush it.
• Once all the leaves have been cut into thin ribbons, gently toss them a few times to loosen them, and then set them aside for the moment.
• If your hand gets tired, it is all right to let the leaves unroll and take a rest. Just reroll them when you are ready to continue.

Cook!

• Heat the bacon fat or oil in a 10-inch frying pan over mediumhigh heat for 30 to 40 seconds.
• Once the oil is hot but not smoking, add the greens and sprinkle them with the salt.
• Sauté quickly until the greens have absorbed some of the oil and have turned a bright green.
• Continue to sauté for about 1 to 2 minutes and then remove the greens to a bowl. Serve hot.

This Vegetables recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p49 to p50'