• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Couve a Mineira (Brazilian-Style Kale)

Monday, 26 May 2008

Description

Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.

Ingredients

At a glance
Cuisine
Latin American
Vegetarian
Ingredient
Vegetable
Cooking Method
Steam
Roast
Difficulty
Challenging
Heat Level
1
Meal/Course
Side Dish
Serves
8
  • 15 cloves garlic

  • 2 cups olive oil

  • 5 bunches kale

  • 3 tablespoons butter

  • Salt and pepper to taste

Methods/steps

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°F oven until the garlic browns, about 45 minutes to an hour.

Peel the garlic cloves.

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

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.

 

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.