Couve-à-Mineira

Couve a Mineira (Brazilian-Style Kale)

Mark Masker Cooking with Chiles at the Holidays Leave a Comment

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Couve-à-Mineira
Couve a Mineira (Brazilian-Style Kale)
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Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
Servings
8 servings
Servings
8 servings
Couve-à-Mineira
Couve a Mineira (Brazilian-Style Kale)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. In a pan, simmer the whole cloves of garlic in water for 5 minutes and drain (This gets rid of any bitterness from the garlic). Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325-degree oven until the garlic browns, about 45 minutes to an hour. Peel the garlic cloves.
  2. Wash 5 bunches of kale and remove the tough center rib. Roll the leaves into cigar shaped rolls and chiffonade or cut into paper-thin strips
  3. In a large sauté pan, brown 3 tablespoons of butter and add the cloves of roasted garlic and 4 tablespoons of garlic-flavored olive oil; lightly wilt the kale in the pan, tossing well, and season with salt and pepper and hot sauce (see recipe below).
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