Brazilian Collards

Brazilian Collards

29
Javagoddess 9

"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

2 h 10 m servings 269 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

29
  1. 38 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 finishe...

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 ...

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...

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 a...

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 e...

These greens are sooooo good! I can't believe that there are only 5 reviews for this dish. If I could I would give this ten stars. Definetly a keeper in my book.

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

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.