Brazilian Collards Recipe -
Brazilian Collards Recipe

Brazilian Collards

Recipe by  

"Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  1. Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  2. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  3. Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2006

My neighbor's whiney little 7 year old stopped in as these were getting done. He hung around until I offered him a taste (He's like Mikey - He hates EVERYTHING). As it turned out, a taste wasn't enough. He asked for some in a bowl - which I gave him. He left and a few minutes later, the phone rang - it was his mom wanting the recipe. This isn't my review - it's Kenny's. Thanks for sharing!!

Most Helpful Critical Review
Nov 22, 2010

2 hours!!! I didn't read well enough and didn't leave enough time to try it.


37 Ratings

Jul 22, 2005

I've used this recipe for years, but I substitute Smoked Pork Hocks or Salt Pork for the bacon. If using the pork hocks, use whole and then cut the meat off and return it to the pot when finished cooking. Excellent taste!

Jan 02, 2008

Being raised in the south I grew up on Collards but as an adult I had never cooked them until this year. I made them for New Years Day and they were great. My husband never had Collards and he loved them. My 28 year old daughter said that these were her new favorite dish. Needless to say I will be using this recipe quite a bit

Dec 24, 2010

I served this as a side dish for a South American dinner and wine tasting we hosted and it was a huge hit - even those who thought they didn't like collards - liked these! I only used about 1/4 tsp of cayenne and it had enough kick for us!

Nov 11, 2010

I made these for a south american dinner party and all I can say is WOW!!! I WON that dinner party! (Can you win a dinner party?) I was the only one who was asked for their recipe! LOVE IT!! I am making this on thanksgiving now because I can't wait to eat it again!! (OH! and I doubled the recipe and used only 1/2 tsp of cayenne pepper! It was PLENTY!!!)

Jan 21, 2010

I made this at my parent's house for Christmas and they love Collards greens - with ham hocks. I on the other hand don't like ham hocks so I was happy to try this recipe. They worried me to no end saying they didn't see any ham hocks, how are you cooking greens without ham hocks, do you want us to run out and get some for you? I was concerned the red wine vinegar may be too overpowering, but it was perfect. My entire family loved the greens and I caught my mom stashing some in the BACK of the freezer for later. Nice simple recipe, thanks so much! By the way, I added a small amount of crushed red pepper and I used hickory smoked bacon.

Sep 21, 2008

Tasty but too spicy. I would probably start with 1/2 tsp of cayenne and then add to taste. I did mine in the crock pot for about 8 hours after browning the salt pork and onion in the pan.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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