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READY IN ABOUT 2¼ hrs

Brazilian Collards

Read Reviews (25)

"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!" — Javagoddess

Ingredients Edit and Save

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Cooking with Cayenne Pepper

Original recipe makes 6 servings Change Servings

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

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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.

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PREP 10 mins
COOK 2 hrs
READY IN 2 hrs 10 mins

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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!!

—TWONAUGHT7

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Most Helpful Critical Review

Nov 22, 2010

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

—Mrs. Erin

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33 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!

—GOBE

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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

—Noel

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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!

—57suze

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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.

—AndAQT2

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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!!!)

—PUREDOLLER

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Apr 12, 2007

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.

—BSHEMYSHUA

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Nutrition

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.

Nutritional Information

Brazilian Collards

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 269
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
Saturated Fat 6.7g 34 %
Cholesterol 32mg 11 %
Sodium 744mg 30 %
** Potassium 215mg 6 %
Total Carbohydrates 10.1g 3 %
Dietary Fiber 4.6g 19 %
Protein 15.1g 30 %
Sugars 1.5g
** Vitamin A 248 %
** Vitamin C 49 %
** Calcium 27 %
** Iron 18 %
** Thiamin 7 %
** Niacin 13 %
** Vitamin B6 14 %
** Magnesium 12 %
** Folate 80 %

* 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.