Tag: vegetables
Brazilian Style Collard Greens
Brazilian Style Collard Greens
When you think of collard greens, you think of how they are prepared down south: stewed with ham hocks or smoked turkey, cut with a little bit of vinegar. If you go further south, like South America, you will find that collard greens are sautéed with a ton of garlic. The Brazilian way is to cook them with diced bacon. This way of preparation only takes 10 minutes opposed to multiple hours of stewing. Collard greens pair great with any meat, especially feijoada.
Ingredients
- 1 tbsp olive oil
- 5 strips bacon chopped
- 2 bunches collard greens washed and chopped
- 5 garlic cloves minced
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Cook the bacon until 3/4 of the way through.
- Add in the garlic and cook for 1 minute.
- Toss in the collard greens and sauté for 3-4 minutes. Season with salt and pepper.
Whole Potatoes sautéed in Butter
Whole Potatoes sautéed in Butter
Whole potatoes sautéed in butter! What’s not to like about that?
Ingredients
- 12 small yellow potatoes
- 1/2 stick butter
- 1 tsp salt
- 3 tsp oregano
- 2 tsp rosemary
- cracked black pepper
Instructions
- Peel potatoes. Boil for 15 minutes until they are cooked through but still slightly firm.
- Melt butter in a sauté pan over medium high heat.
- Add in the potatoes. Swirl them in the butter.
- Then without moving them, let brown in the butter for 5 minutes a side. Add in the salt, oregano, rosemary, and cracked black pepper. Swirl them in the butter again and cook for another minute.
