Collard - garnish of feijoada (Couve)

Collard - garnish of feijoada (Couve)

2- Bunch of collard - an amount varies according to the amount of feijoada served. 

1- Tbs of butter

1 - Chopped onion

1- Glove do garlic

1- Pinch of salt

Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife

Melt butter in saucepan and add onion, garlic, let it  light brown and then add the collard, and put a pinch of salt.

 

Arroz (Brazilian-Style Rice)

 

            Arroz (Brazilian-Style Rice)

           

4 -cups long grain rice

8- cups water

1- medium onion, chopped (or two garlic cloves, finely chopped)

3- tablespoons olive oil

- salt to taste

                            Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.

                            This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.

FAROFA

FAROFA:
Farofa, it's side dish of several Brazilian dishes (FEIJOADA)
The main ingredient is the cassava flour
(Known as FARINA here in the U.S., where it is found in African markets.
The farofa can be added many other ingredients such as chicken liver, beef, corn, crisp bacon, fried sausage, eggs, parsley, onion, banana, cabbage, among others.

How to prepare:

1 cup chopped bacon and fried
1 stick butter
1 medium chopped onion.
1 tablespoon chopped green scallions
1 tablespoon chopped parsley
1 / 2 teaspoon salt (may add more if necessary)
1 pound of farina
Place the butter in a saucepan to melt.
Add onion, then the flour, salt, parsley, chives.