Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Great homemade coffee with James Hoffmann.
This speedy side is a vegetarian (vegan, even) version of the Brazilian dish known as couve à mineira, which often is flavored with smoky bits of meat. The collards are cut so thinly that their cooking time is a mere two minutes and their finished texture is tender-crisp, giving the dish a slaw-like quality. Couve à mineira is the traditional accompaniment to the Brazilian bean-and-meat stew called feijoada; we think the greens are a great side to barbecued or grilled meats or beans of any kind.
bunch (1 pound) collard greens, stemmed, leaves halved lengthwise
mini sweet red peppers OR ½ medium red bell pepper, stemmed and thinly sliced
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT