Lunch · 20 min · brazilian

Couve a Mineira (Garlicky Collard Greens)

This is the kind of Brazilian lunch you’ll make on repeat — collard greens and garlic, 20 minutes, big payoff. The macros do the talking: 0g protein, 3g carbs, and 11g fat in every 110-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 bunches Collard greens
• 4 cloves Garlic
• 3 tbsp Olive oil
• 1 tsp Salt
• 1 Lime

Steps

1. Stack the collard leaves, roll them into tight cigars, and slice into the finest ribbons you can manage — hair-thin shreds wilt in seconds and eat like silk.
2. Heat the olive oil and sliced garlic over medium heat until the garlic is golden at the edges but not brown — brown garlic turns bitter and ruins the pot.
3. Toss in the greens all at once and sauté 2 to 3 minutes, just until wilted but still vivid green. They should squeak slightly against the pan.
4. Season with salt and a squeeze of lime. The lime is the Mineiro touch — it brightens the earthy greens beautifully.
5. Serve immediately alongside feijoada, where the bitter greens cut through the rich stew. Couve is never a side dish in Minas Gerais; it is a necessity.

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