Brazilian Collards

4.6
(49)
36 Reviews
6 Photos

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Submitted by Javagoddess
Published on March 21, 2018
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Prep Time:
10 mins
Cook Time:
2 hrs
Total Time:
2 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • ½ pound peppered bacon, diced

  • 1 onion, chopped

  • 2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces

  • 1 cup chicken stock

  • 1 teaspoon cayenne pepper

  • 2 tablespoons red wine vinegar

Directions

  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.

  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

60 home cooks made it!

Nutrition Facts (per serving)

269 Calories
19g Fat
10g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 269
% Daily Value *
Total Fat 19g 25%
Saturated Fat 7g 34%
Cholesterol 32mg 11%
Sodium 744mg 32%
Total Carbohydrate 10g 4%
Dietary Fiber 5g 16%
Total Sugars 2g
Protein 15g 30%
Vitamin C 29mg 32%
Calcium 218mg 17%
Iron 2mg 10%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.