Brazilian
Couve Refogada (Sauteed Collard Greens)
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Couve Refogada (Sauteed Collard Greens) is Brazilian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Stack the collard leaves, roll tightly, and slice crosswise into very thin ribbons.
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Heat the oil in a wide skillet over high heat and add the minced garlic, stirring 30 seconds until fragrant.
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Add the collard ribbons in batches and stir-fry 3 minutes until just wilted and still bright green.
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Season with salt and serve hot, the classic partner to feijoada and grilled meats.
Watch how to cook Couve Refogada (Sauteed Collard Greens)
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Serve it with
A Brazilian dinner is a plate rather than a single dish. These are the courses that normally sit beside Couve Refogada (Sauteed Collard Greens), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Couve Refogada (Sauteed Collard Greens) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 110 kcal
- Protein
- 4 g
- Carbs
- 8 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 290 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Couve Refogada (Sauteed Collard Greens) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.