These collard greens are a great accompaniment to any dish — and they only require two ingredients.
," she is taking people all over the world — via their taste buds — with recipes inspired by her extensive travels.I don’t remember the exact year of my first visit to Rio de Janeiro. I recall sitting on the plane with the tune"Flying Down to Rio" floating in my head. I also recall that I still had a waist and was thin enough to entertain thoughts of wearing a tiny tanga bathing suit A Cidade Maravilhosa met all expectations and was a spot where the beach was never far from mind.
Couve, thin strips of kale that are sautéed with olive oil and garlic, adds a spot of brilliant green to the feijoada plate and along with the orange slices breaks up the meaty intensity of the stew. Over the years, I found out that I liked the couve enough to make it a side dish at my table even when I wasn’t serving the stew. I also began to substitute collard greens for the kale because I prefer the taste.
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