Category:
Side Dishes

Seasons:
January, February, March, April, May, September, October, November, December

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

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

Heat olive oil in a large skillet. When hot, fill pan with cut collard greens. Toss them as they sizzle and pop.

Add minced garlic and salt to taste and cook until crisp-tender. Do not overcook and they will stay bright green.

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.