This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Brazilian Collards

By: Javagoddess

"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!"

Rate/Review | Read Reviews (24)

Prep Time:
10 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar

Directions

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.
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.
Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.