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Brazilian

Couve à Mineira (Minas-Style Collard Greens)

Minas-Style Garlicky Collard Greens are finely sliced couve sautéed quickly with garlic and finished tender-crisp.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Couve à Mineira (Minas-Style Collard Greens)

18 mintotal

Prep 10 min · Cook 8 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active stovetop time only; slice the collard greens very thinly before cooking.

Method

  1. Wash and dry the collard greens well. Remove the tough stems.

  2. Stack the leaves, roll them tightly, and slice into very thin ribbons.

  3. Heat oil in a wide pan over medium heat. Add garlic and cook until fragrant but not browned.

  4. Add the sliced collard greens and toss quickly to coat with the garlic oil.

  5. Cook for 3–5 minutes, tossing often, until bright green and just tender.

    3–5 min

  6. Season with salt and black pepper. Finish with a little lime juice if desired.

How to tell it's done

The greens should be glossy, bright, tender-crisp, and not watery.

Getting it right

Tip

Dry the leaves before slicing so they sauté instead of steaming.

What to serve it with

Serve with feijoada, rice, beans, or grilled dishes.

Common mistakes

The greens turn dull and army-green.
Cook them hot and fast, three to five minutes at most. Couve à mineira is a quick sauté; long cooking is what greys the colour and flattens the flavour.
The garlic burns before the greens are done.
Take it just to fragrant, then add the greens straight away. The moisture coming off the leaves is what stops the garlic cooking further.

Substitutions

  • Use collard greens for the most accurate couve texture; kale can work but will taste slightly different.
  • Do not overcook the greens; they should stay bright and lightly crisp.
  • A small squeeze of lime helps balance rich Brazilian mains like feijoada.

Storing and reheating

Keeps two days in the fridge and reheats quickly in a hot pan, though the colour dulls. Do not freeze — the leaves collapse. Sliced raw greens hold three days if you want to prepare ahead instead.