Sampaio’s Collard Greens


Emerald ribbons of collard greens sautéed with garlic, bits of bacon and sausage, rice, sliced oranges, and farofa—toasted yuca flour flavored with proprietor’s blend of spices—always accompany Sampaio’s fejioada, a traditional Brazilian black bean and pork stew.

Photography by Lucinda Hutson

Super easy

Sampaio’s Collard Greens


For 1 Batch(es)


  • tablespoons olive oil
  • plenty of collard greens, cut into chiffonade
  • minced garlic
  • salt to taste
  • crumbled bacon and/or finely chopped spicy sausage (optional)
  • orange slices

Sampaio’s Collard Greens Directions

  1. Heat olive oil in a large skillet. When hot, fill pan with cut collard greens. Toss them as they sizzle and pop.
  2. Add minced garlic and salt to taste and cook until crisp-tender. Do not overcook and they will stay bright green.
  3. If you wish, add some crumbled bacon and/or finely chopped spicy sausage the last minute of cooking. Serve on small plates, garnished with orange slices.

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