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'

Chicken, Avocado, and Brown Rice Salad: Your New Baby and You (0-6 Months)

Preparation Time 10 Minutes Plus Chilling | Cooking Time 30-35 Minutes | Serves 2-4 Adult

Eating a combination of protein and whole grains at mealtimes is a good way to satisfy hunger pangs and boost energy levels. I love the nuttiness of brown rice in this salad, but you could also use the wonderful quinoa grain from Peru. Cook according to the package directions.

Ingredients:
• 8 cups vegetable stock
• 1¼ cups brown rice
• ¼ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 1 bunch of scallions, thinly sliced
• 6 tbsp pine nuts, toasted
• Handful of fresh cilantro, coarsely chopped
• 1 avocado, skin and pit removed, then thinly sliced
• 2 cooked chicken breasts, thinly sliced

Preparation:
1. Bring the stock to a boil in a large saucepan. Add the rice and stir. Bring back to a boil, then reduce the heat, cover, and cook until the rice is tender and has absorbed all the liquid, 30–35 minutes. Let cool, then keep refrigerated until needed (the rice can be cooked up to 24 hours in advance).

2. When ready to serve, whisk together the olive oil and lemon juice with salt and pepper to taste. Stir this dressing into the rice along with the scallions, pine nuts, and cilantro. Top the salad with the avocado and chicken, and serve.

This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p20'.