More Recipes Like Brazilian Collards

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Collards

Submitted by: GRANNIEGRUMP56

This is a classic formula for perfect collard greens. Simmered with bacon, potato and wine vinegar, these greens are sensational.

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Brazilian Fish Stew

Submitted by: BellevueMama

Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe.

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Brazilian Chicken with Coconut Milk

Submitted by: MLYIN

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

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Brazilian White Rice

Submitted by: Nandabear

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.

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Brazilian Carrot Cake

Submitted by: CookingMama

The Brazilian version of carrot cake is made as a sheet cake with plenty of grated carrots, and topped with a chocolate icing.

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Spicy Collard Greens

Submitted by: JSS6801

Collard greens are cooked with bacon and vinegar, with salt, pepper and cayenne.

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Southern Collard Greens

Submitted by: Tina V. Hare

Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.

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Billy's Favorite Smoky Collard Greens

Submitted by: shaggy

Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.

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Ethiopian Spiced Cottage Cheese with Greens (Gomen Kitfo)

Submitted by: Annaid

This Ethiopian-influenced recipe is slightly altered to incorporate ingredients commonly available in the states. Collard greens are sauteed with onions, garlic, ginger, and green chiles, and served over cottage cheese flavored with garlic, cardamom, ginger, and cloves. Substitute spinach if you prefer.

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