Simple Way to Traditional Brazilian Feijoada Recipe

Brazilian Collards

750g of black beans, 1 pigs tongue, skin removed, 450g of rack of pork spare ribs, 2 pig 's trotters, 225g of unsmoked bacon, 450g of pancetta, diced, 450g of pork sausages, 600g of smoked pork sausage, 2 large onions, finely diced, 3 garlic cloves, crushed, 4g of ground cumin, 15g of salt.

Recipe Summary Brazilian Collards

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

Ingredients | Traditional Brazilian Feijoada Recipe

½ pound peppered bacon, diced

1 onion, chopped

2 pounds collard greens - rinsed, stemmed and torn into 3x6 inch pieces

1 cup chicken stock

1 teaspoon cayenne pepper

2 tablespoons red wine vinegar

Directions

Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.

Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Info | Traditional Brazilian Feijoada Recipe

prep: 10 mins cook: 2 hrs total: 2 hrs 10 mins Servings: 6 Yield: 6 servings

TAG : Brazilian Collards

Side Dish, Vegetables, Greens,