This post may contain affiliate links via Amazon's affiliate advertising program. See privacy policy
Bright, garlicky, and full of soul, these Brazilian collard greens known as couve mineira bring a bold yet delicate flavor that’s a perfect side to any feast.
Wassup my fellow flavor peeps! Get yo mind right for some of those Brazilian rhythms ’cause this easy collard greens recipe is smooth, sharp, and groovin’ all at once! Thinly sliced collards sizzle quick with garlic and onion, kissed by smoked ham hock for depth, creating a side dish that swings like a samba. Tender yet vibrant, this couve mineira recipe is where flavor meets finesse.
This couve dish relies on just a couple of ingredients and simple technique to create super flavorful collard greens in less than 30 minutes time.
Flavor Profile: Garlicky and savory with a gentle smokiness, balanced by the natural green freshness of collards. The flavor is bold but clean, making it a versatile side dish.
Texture Profile: Tender ribbons of collard greens with just enough bite to stay vibrant, carrying both silkiness and a little chew in every forkful.
Cooking Technique & Time: Collards are cut chiffonade-style, sautéed quickly with garlic and onion, then simmered briefly with smoked ham hock until infused with flavor - about 25–30 minutes.
If greens are your jam, then try this collection of collard greens recipes.
Ingredient Highlight (Smoked Ham Hock, Garlic & Onion)
This trio builds the soulful base: smoked ham hock (or bacon) brings richness and depth, garlic adds a pungent kick, and onions deliver natural sweetness, lifting the greens into a well-balanced harmony. I like to run my hocks through the food processor.
Beats and Eats (Music to Pair with Brazilian Style Collard Greens)
Like João Gilberto’s O Pato, this dish is light, playful, and full of rhythm. The smokiness of the ham hock hums like a bassline, while garlic and onions add jazzy riffs that make the greens sing. Each bite dances on your tongue—simple, soulful, and impossibly smooth, just like a bossa nova groove.
Like most collards recipes, these collards don’t just feed your belly—they feed your spirit. My love for collards is unmatched. I have a short list of recipes I keep in rotation including a tasty vegan Southern version, the always great Southern style Collard Greens with turkey, a "mess o greens" featuring collards mixed with turnip and mustard greens, and the terribly underrated greens gumbo z'herbes. For a more detailed guide on how to cook all sorts of collard greens recipes ty this Collard Greens 101 piece.
Top this dish with homemade pepper sauce for even more flavor
Serve this Brazilian collard greens recipe alongside feijoada aka black beans stew, tender and juicy grilled picahna steak, or Brazilian style rice and peas for a true taste of Brazil. Of course finish the menu off with Brazilian style lemonade.
These also make for the perfect pairing with NOLA style bbq shrimp or blackened salmon.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Couve a mineira (aka Brazilian Collard Greens
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
Method
- 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.
Nutrition
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.
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!!
Thanks man!Can't beat a quick greens recipe for a midweek dinner.