Brazilian Style Greens

DSC_0221The first time that I served sauteed collards was at a dinner for friends; they were all blown away by how amazing they tasted. And, honestly, I was blown away by their praise for this simple dish. Sauteed collards have been a staple part of my diet for many years now and hearing from friends how tasty they were reminded me that simple can really be the best! When I explained how I cooked the collards my friends were even more stunned, the main reaction going around the table was WOW!

Since first visiting Brazil, I have adopted the Brazilian way of cooking greens. It is simple to prepare, simple to cook, and most importantly it is difficult to get it wrong…Oh, and it tastes amazing. Yes, Brazilians cook vegetables in many different ways but it has always been the way that they sauté their greens that has appealed to me most. Any vegetable that is sauteed with olive oil, onions, garlic, and salt is heaven to my mouth.

Now, I know that collards may not be the most popular leafy green vegetable in the USA, except in the south. Why, I don’t know, because I can never get enough of this leafy green. If you have never tried collards before, please, run down to your local grocery store and pick-up a bunch of these goodies. If you have tried them and weren’t convinced, try this recipe, you will not be disappointed. Many people I have talked to do not know what to do with collard. Well, here you go, I am about to give you the one thing you will want to cook with every meal.

DSC_0120If you absolutely detest collards or can’t find them, any leafy green such as kale or beet greens will be just as tasty with this recipe. But then again, this is one of those recipes that will work for any vegetable. As you can see from the picture here I made sauteed broccoli raab and they were to-die-for (maybe because they were also organically grown on our farm).

These greens are great when paired with rice, beans, and meat. Take a look at my rice and bean recipes to put together the perfect Brazilian meal!

So, what do you need to do to get these amazing greens on your plate? Well, it is really easy and only takes a few minutes!


1 medium onion finely chopped
2 cloves garlic finely chopped
1 tsp salt
2 tblsp tempero caseiro (substitute for onions, garlic, and salt)
2 tblsp olive oil
10 leaves of collard or any other vegetable

Chop the onion and garlic finely (if using tempero caseiro measure out necessary quantity). Wash the collard and lay five leaves flat on top of each other. Roll the five leaves tightly together. Take a knife and slice the collard very thinly, as thin as possible. Repeat until all collard is cut. Pour the olive oil into a large frying pan or pot and heat on medium flame. Once oil is hot place the onions (or tempero caseiro) in the pan and sauté for approximately 2-3 minutes. Add the garlic and fry until fragrant, about 1 minute. Place the collard into the pan together with the salt and sauté until reduced in size and just cooked; approximately 5-7 minutes. Make sure that the stalk is still slightly crunchy; you do not want to overcook it. Serve hot.

For a PDF of this Recipe CLICK HERE!


7 thoughts on “Brazilian Style Greens

  1. Pingback: 100 Things to Try When You Come to Brazil PART 1 | A Taste of Brazil

  2. I was laughing at your friends reaction about the collard greens because we had the same reaction here in our house when we made feijoada. Believe or not but I think the collard greens were the” hot spot” of that night! lol
    Beijos e Tchau!


  3. I wish I had your blog 6 years ago! Lol when I married my Brazilian husband I learned quickly that I can’t cook like his mother. I asked her for recipes and to teach me but she doesn’t use measurements and doesn’t speak English so I had to learn a lot on my own. Thanks for your blog! And I love the greens! I like to use kale too.


    • Hello Anne,
      Wonderful that you found my blog, although a bit late maybe:/ Hopefully it can help you though! I have find that a lot of Brazilians do not use measurements and almost everyone has a different recipe for the same thing and swears by it. With most of what I make I am having to take about 5 different recipes and somehow create my own…so far so good:) Kale is a wonderful substitute for collards.


  4. Pingback: Bife a Rolê | A Taste of Brazil

  5. Pingback: Feijoada – Brazilian Black Bean and Meat Stew | A Taste of Brazil

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