TCC's How-Did-He-Manage-To-Get-Bacon-Into-That Brazillian Collard Greens

Submitted by The Cynical Cook

My first taste of Brazilian food was in the dead of a Northeast winter, at a tiny restaurant in Cambridge called Muqueca. There we feasted on fried balls of bacalhau, fried yucca, coconut rice, feijoada (a Portugeuse pork and black bean stew, and traditional moqueca made from fish, onions, tomatoes, garlic, and cilantro.

As delicious as it all was (and that moqueca still haunts my dreams), the surprise favorite of the meal was a magnificently simple dish of bright green collards, sauteed in bacon fat. It was crunchy, salty, bacony and delicious.

This is a humble tribute to the beautiful ladies who cooked me couve refogada for the first time and taught me this very simple and lovely preparation for a vegetable I had never touched before in my life.


  • 1 large bunch of collard greens, chopped finely (No rough chop will do here, you want it close to shredded)
  • 4 strips of bacon, roughly chopped
  • 3 garlic cloves, mined
  • 1 shallot, minced
  • Salt and pepper to taste.


  1. Render bacon in a nonstick pan on medium high heat, until bacon bits are crispy and well browned.
  2. Toss in your shallots and garlic, saute until fragrant and just beginning to brown.
  3. Toss in chopped collards, a sprinkling of salt, and as you saute them, they will begin to change color from dull green to a bright, verdant color. Turn the batch through the oil so that it cooks evenly.
  4. As soon as all the veggies turn to that bright green color, remove from the heat to a serving dish. Season again to your taste, then serve.


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