Couve a Mineira aka Brazilian collard greens with ham hocks is a quick, flavorful soul food side dish. This easy collard greens recipe is great as a weeknight side.
Fresh leafy greens (collards) are chopped into thin strips and quickly cooked in smoky ham infused fat. The greens have similar flavor profile to Southern-style collard greens but the preparation and execution is altogether a very different process. I actually like the Brazilian style because you can get that greens fix easy and fast.
The similarities in the flavor profiles between Brazilian couve and Southern-style collard greens speak to the shared history across the African diaspora.
What is couve a mineira?
Couve is a national recipe in Brazil and is served regularly for different occasions, but definitely more everyday. It is made with thinly cut collard greens and quickly fried in a very garlicky olive oil in its basic execution. But as you can imagine depending on location, tradition or creativity there are versions that go beyond the base.
For most iterations its merely a question of whether bacon or some other type of pork fat is used to flavor the dish further and/or add additional texture. Salty, smoky bacon is most common, but this recipe calls for ham hocks
Beats and Eats (music pairing for couve)
Joao Gilberto's version of "O Pato" is the perfect match for couve. The track is a popular song that's been performed by several different artists so it has both every man and special occasion vibes. The song feels like a celebration which is the same feeling you get when you bite into these greens.
Culinary History of Couve
The Minas Gerais region of Brazil is the home for the origin of couve. The northern part of this region borders Bahia which is where many African slaves were held. Not surprisingly, Africans have had a huge impact culturally among other things in Brazil and particularly in northern Minas Gerais.
From a culinary perspective, the heavy garlic and onion presence is directly tied to African cuisine. Couve is basically Brazilian soul food.
Couve Ingredients
How to cut the collards
Collards in this recipe need to be cut into thin shreds. Visually think of what paper that goes through a shredder looks like. In order to get those thin shreds there are just a few considerations.
- Use a sharp knife
- Roll the leaves like a cigar, making sure they are rolled tightly
- Using your knife, starting with the front edge of the collards cigar, slice as thin as you can working your way down to the butt of the cigar.
How to Cook Couve
Great couve is about really infusing the oil with lots of flavor before adding the greens. The cook time for the greens is really short, so the more flavor in the oil, the better. 3 sources of flavor
- Ham hocks provide a meaty smokiness, similar to what you get in traditional southern collard greens. However instead of stewing in a pot, the hocks are fried in a skillet releasing their flavor as well as crisping up for some texture. Feel free to substitute smoked turkey for the hocks.
- Garlic and onions are essential. The garlic, of which there are a lot, are the essence of the recipe. It, well, makes these very garlicky and provides an unbelievable aroma.
- Salt and pepper are really all the seasoning you need in terms of spice. However, if you forgo the ham hocks for more of a vegan dish a good smoked paprika makes for a great alternative.
To actually cook, heat the olive oil in a large skillet on medium heat for about a minute, then add the ham hocks, garlic, and onions.
Sauté until aromatic, about 3-4 minutes, then add the collard greens, salt, and pepper.
Reduce heat to med low and continue to sauté until the greens are softened and vibrant in color. Should only take another 3-4 minutes.
Couve Cooking tips
- Separate the shreds of collards as much as possible using your fingers. If the collards are tangled and stuck together, they become harder to manipulate and fry when cooking
- To save time and effort use a food processor to chop the ham hocks
- Saute the hocks, garlic and onion at low temps to infuse the olive oil with flavor
- Toss the greens in the pan frequently to ensure all the greens get cooked evenly and coated with the oil. Quickly season with salt and pepper after the greens have wilted a little bit.
- For a vegan version drop the ham hocks, add a bit more garlic and smoked paprika for that smoky replacement for the hocks.
- For a more detailed breakdown on cooking collard greens in various styles see my collard greens 101 post or checkout the collard greens guide to see different ways to use them.
- Pair with other soul food type sides like Ham and Beans.
- Ham hocks are frequently used in this recipe, but I went with turkey as that's what I had on hand. Feel free to go with your preference.
Frequently Asked Questions (FAQs) About Cooking Couve
What do you serve with Couve?
These greens can be served with pretty much anything. A typical Brazilian meal will pair couve a mineira with feijoada, which is a black bean and pork stew, and coconut rice. If you’re not going full on Brazilian night, pair them with whatever would with normal collard greens. For me it might be Blackened Chicken or Brined Pork Chops.
I like to douse my greens with homemade pepper sauce or hot sauce.
Is There A Non Pork Option?
You can substitute smoked turkey for the ham hocks. I like turkey wings or even tails as both have enough meat to replicate the ham hocks.
MORE COLLARD GREENS RECIPES
If you like this couve, check out these other collard greens recipes:
Pressure Cooker Collard Greens
Collard Greens With Smoked Turkey
Collard Greens Chow Chow Relish
Blackeyed Peas and Collard Greens
For a few other Brazilian soul food recipes try either these Fried Chicken Wings or Fish Stew (Moqueca)
Making Brazilian Collard Greens
If you make this easy collard greens recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Ingredients
- 2 pounds collard greens 2 to 3 large bunches, stems removed
- 5 to 6 cloves garlic minced
- 1 onion diced
- 2 ham hocks meat removed and diced into small piece
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
- Wash the collard greens well and drain. Stack a few leaves at a time, then roll them tightly into a cigar. Thinly slice the leaves crosswise into thin shreds.
- Heat the olive oil in a heavy skillet over medium heat. Add the ham hocks, onions, garlic and salt, cooking and stirring until the mixture is highly aromatic, about 4-5 minutes.
- Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften. Using tongues stir them as necessary to mix the greens well with the hocks, garlic and onions.
- Season greens with more salt and pepper to taste, and serve immediately.
Video
Notes
- Separate the shreds of collards as much as possible using your fingers. If the collards are tangled and stuck together, they become harder to manipulate and fry when cooking
- To save time and effort use a food processor to chop the ham hocks
- Alternatively replaces ham hocks with smoked turkey leg
- Saute the hocks, garlic and onion at low temps to infuse the olive oil with flavor
- Toss the greens in the pan frequently to ensure all the greens get cooked evenly and coated with the oil. Quickly season with salt and pepper after the greens have wilted a little bit.
- For a vegan version drop the ham hocks, add a bit more garlic and smoked paprika for that smoky replacement for the hocks.
David Abner says
FF has done it again!!!! I'm a child of the south.. and THIS is my instant fave greens recipe... faster and tastier than any of the traditional southern preparations that I've enjoyed all my life!!
Marwin Brown says
Thanks man!Can't beat a quick greens recipe for a midweek dinner.
Amanda Dixon says
This looks delicious -- total comfort food. I bet the ham hocks add such a wonderful depth of flavor.
Sharon says
Not only is this dish fantastic, but I also loved learning about the story behind the recipe.
Megan says
Love LOVe love the use of the ham hock meat! These collard greens are next level.
Ann says
Oh this dish sounds wonderful! I am pretty new to cooking with collard greens, so I am excited to give this recipe a try!
Daniela says
This is the total comfort food. Thank you for sharing some of the history of Couve and how to serve them. I intended to make them as a sidedish but ate them as is straight from the pan.
Leslie says
This is an excellent recipe and may be my favorite way to eat collard greens!
UR says
I agree this easy collard greens recipe is great as a weeknight side. Love to try every version of the collard greens recipe.
Loreto Nardelli says
This is so close to home for us. Were Italian and love our green. Yours looks lovely! Simple and delicious, the Mediterranean way!
Lauren Michael Harris says
We are big fans of collard greens and always looking for different recipes to try. My husband LOVED this one - definitely a keeper!
Chenee Lewis says
This Brazilian version of collard greens was delicious! I loved the method of cutting the greens thinly.
Amy Liu Dong says
Collard greens is my favorite, it is delicious and healthy. This recipe just proves that, and the flavors is amazing, for those who see this i recommend this to you.
Giangi Townsend says
My husband was born and raised in the South and loves collard greens. I made him your recipe, and he was in heaven. He ate the whole dish by himself leaving me a few bites. Suffice to say, i will be making your dish soon.
Colleen says
We loved this collard greens recipe! I'll be making it again with Easter ham. Thank you!
Loreto and Nicoletta says
When I first saw your dish, I thought southern collard greens. Then hearingvthe background story, it made perfect sense. I like the thought of Brazilluan soul food, and love the influential African infusion. What a great pist and great music choice! Well done! ❤️
Carrie Robinson says
What a tasty way to make and serve collard greens! 🙂 I am loving how much flavor this dish has. Perfect side dish!
Lori | The Kitchen Whisperer says
Now this is some amazing comfort food right here! Simple ingredients yet so much flavor! This is definitely being made my leftover Easter ham this year as the depth of flavors are insane!
Lisa says
So much flavor in this collards greens recipe. It is perfect to serve with barbecue this summer!
Sandhya Ramakrishnan says
How interesting to read about the dish! I am pretty new to collard greens but your post was really helpful to get me started. Such a simple recipe and so awesome for weeknight meals.
Jamie says
My family loves these Brazilian collard greens and we make it several times a month. The smokey flavor from the ham is so delicious!
Krysten Clark Wilkes says
Collard greens are by far my favorite type of greens! Soul food is truly for the soul and this recipe filled my belly and soul with goodness! This will definitely be the starring side dish this upcoming easter!
Eden Westbrook says
Had plenty of collards in my garden, this was ideal to use them up! And I didn't have to wait forever for them to cook? Ugh, it's the perfect recipe.