Couve
a Mineira - (
Shredded Kale Greens )
Classic
Latin American Recipe
Serves:
8 to 10
Ingredients:
5 lbs. Kale Greens (or substitute 5 pounds collard greens)
3/4 cup Bacon Fat
1 1/2 tspn. Salt
Procedures:
1. Wash the kale or collard greens under cold
running water. With a sharp knife, trim away any bruised or blemished
spots and cut the leaves from their tough stems. Shred the leaves
into 1/4-inch strips. In a large pot, bring 4 quarts of water
to a boil over high heat.
2.
Drop in the greens and cook them uncovered for 3 minutes. Then
drain them in a colander, pressing down on the greens with a spoon
to extract all their liquid.
3.
In a heavy 10- to 12-inch skillet, melt the bacon fat over moderate
heat, and when it is hot, but not smoking, add the greens. Cook,
stirring frequently, for 30 minutes, or until the greens are tender,
but slightly crisp. Don't let them brown. Stir in the salt and
serve at once. If the greens must wait, cover them with foil,
and keep them warm in a preheated 250† oven.
Other
Related Links:
Classic
Latin American Recipes