Couve Refogada

Name: Couve Refogada
Cook time: 16 min
Total time: 16 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 500g Collard Greens, couve manteiga, stems removed, very thinly sliced; 3 cloves of Garlic, thinly sliced; 2 tbsp Vegetable Oil; 1/2 tsp Salt, fine; 1/4 tsp Pepper (Black), freshly ground

Couve refogada is a classic Brazilian side of tender, garlicky sautéed collard greens—simple, bright, and full of savory flavor. Quick to prepare, the greens are wilted in hot oil with fragrant garlic and finished with a pinch of salt and pepper, making them a perfect accompaniment to rice, beans, or grilled proteins.

Couve refogada is a classic Brazilian side of tender, garlicky sautéed collard greens—simple, bright, and full of savory flavor. Q... Show more

Traditional Brazilian Recipe

Health Grade

S+ · Outstanding

Time

15 min

Price

1,78 €

Calories

107 kcal

vegan

low calorie

healthy

nutritious

quick

easy

Method

Wash the greens

Rinse the collard greens well under cold running water, separating the leaves and rubbing away any grit that may be hiding in the folds. Drain them thoroughly, then pat them dry or spin them dry. Dry leaves are important here—wet greens will steam in the pan instead of sautéing.

Slice the vegetables

Lay each collard leaf flat, fold it in half lengthwise, and cut away the tough center stem. Stack a few leaves, roll them up tightly, and slice them into very thin ribbons. Peel the garlic and slice it thinly as well so it cooks quickly and perfumes the whole pan.

Heat the pan

Set a large wide skillet or sauté pan over medium heat and pour in the vegetable oil. Let it heat for 1 to 2 minutes, until the oil looks shimmery and moves easily across the surface.

Stir-fry the couve

Add the sliced garlic to the hot oil and stir for 30 seconds to 1 minute, just until fragrant. Keep the garlic pale; if it browns too much, it can turn bitter. Add the collard greens a handful at a time, tossing as they wilt so everything hits the heat evenly. Sprinkle in the fine salt and black pepper, then stir-fry for 2 to 4 minutes, until the greens are tender-crisp, glossy, and a deep bright green. Taste and add a little more salt if needed.

Serve hot

Transfer the couve refogada to a serving dish and serve it right away while the greens are still bright, silky, and full of garlicky aroma.

Ingredients

Method

For 4 servings

Adjust servings

500g Collard Greens, couve manteiga, stems removed, very thinly sliced
3 cloves of Garlic, thinly sliced
2 tbsp Vegetable Oil
1/2 tsp Salt, fine
1/4 tsp Pepper (Black), freshly ground

Nutrition

Per Serving.

Calories

107 kcal

5% of Daily kcal

Protein

4 g

8% RDI

Fat

7.7 g

1g sat fat

Carbs

8 g

3% RDI

Sugar

0.6 g

1% RDI

Fiber

5.2 g

17% RDI

Salt

0.8 g

15% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

Comments

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Ingredients

For 4 servings

Adjust servings

500g Collard Greens, couve manteiga, stems removed, very thinly sliced
3 cloves of Garlic, thinly sliced
2 tbsp Vegetable Oil
1/2 tsp Salt, fine
1/4 tsp Pepper (Black), freshly ground

Couve Refogada

Method

Wash the greens

Slice the vegetables

Heat the pan

Stir-fry the couve

Serve hot

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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