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Greens Mineira Style From Jessica B. Harris 1993 Ingredients Directions This side dish traditionally accompanies dishes from the northeastern region of Minas Gerais. However, for those who are looking for a new way with green vegetables, it becomes a vegetable dish. This can be prepared with kale, broccoli rabe, or green cabbage. Wash the collards thoroughly and bunch together. Take each bunch, roll it tightly, and cut it crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat, then cook the onion and garlic, stirring them until they are lightly browned Add the collard strips and cook, stirring, for 5 minutes so that the greens are soft but retain their bright green color. Serve hot. Makes 6 to 8 servings. From Tasting Brazil: Regional Recipes and Reminiscences by Jessica B. Harris (copyright 1992 by Macmillan).
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 GREAT VEGETABLE RECIPES  Bacon Smothered Haricots VertsBourbon Mashed Sweet PotatoesRobin's Potato Chip Geen Bean CasseroleCreamy Mashed Potatoes and Carmelized OnionsStir-Fried Spicy Carrots With PeanutsSalsa VerdeCarrot RingButternut SuccotashSouthern Cooked GreensGrill-Roasted Corn on the CobNorma's Black-Bottom Sweet Potato PieAsparagus Prosciutto RollsVegetable Custard TartGrilled Zuccini with Romesco SauceRoasted Asparagus, Shaved Vadalia Onion, Tomato and Crabmeat SaladGarlic, Grits and Greens SquaresCouscousCollard and Mustard Greens in Ham Hock GravyStewed Black-Eyed PeasCreamy Butternut Squash, Potato and Tomato GratinCreamy Scalloped Potatoes with CheeseGarden Vegetable StewRucola con Pinoli e Melograno (Arugula with Pine Nuts & Pomegranate)Salsa di Concentrato de Pomodoro (Concentrated Tomato Sauce)Chili Paste (Puree)Broccoli and Ziti CasseroleMineira GreensFris'ee Salad with Goat CheesePiri Piri Chicken with Jicama Salad |
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