Brazilian kale, originating from Minas Gerais, is a sautéed greens in olive oil and garlic, served as a side dish for feijoada. Its preparation involves cutting into strips, sautéing in oil with garlic, and seasoning to taste.
Brazilian kale is a vibrant, nutritious green leafy vegetable that adds a delicate and fresh flavor to dishes.
It is highly valued in Latin American cuisine for its versatility and its contribution of vitamins and minerals.
Perfect to accompany everything from simple meals to more elaborate preparations, it always maintains a pleasant texture and a lively color that brightens any table.
Brazilian Kale
Ingredients
2 Kale
6 Garlic cloves, finely chopped
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the kale, start by washing it thoroughly.
Step 2 : Then, roll the kale and cut it into strips, setting it aside for later use.
Step 3 : In a skillet, heat a little olive oil and sauté the garlic until golden.
Step 4 : Next, add the kale to the skillet and sauté for about 3 minutes.
Step 5 : Season with salt and pepper to taste, and continue cooking the kale until it is tender and shiny.
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