Balsamic Feijoada Collard Greens

Serve these delicious greens with Brazilian Feijoada. The recipe uses the cooking liquid from the dish to add additional flavors to the greens. Start the greens 1 hour before you are ready to serve (

Yield: 4 servings
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  • 2 bunch(es) collard greens, washed, stems removed, cut into thin strips
  • 2 large shallots, thinly sliced into strips
  • 2 clove(s) garlic, minced
  • 2 piece(s) cooked bacon, cut into thin slices
  • 2 bay leaves
  • 1/4 teaspoon(s) salt
  • 1 cup(s) Feijoada cooking liquid
  • 3 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) honey


  1. 1. Using a dutch oven, saute shallots 3 minutes until softened.
  2. 2. Add garlic through salt, and 1/2 cup water.
  3. 3. Add greens and cover. Bring to a constant boil, stirring frequently to wilt all greens until liquid nearly evaporated.
  4. 4. Add Feijoada cooking liquid. Bring to a boil then reduce heat and simmer 45 minutes until greens are softened.
  5. 5. Add vinegar and honey, simmer 5 minutes, and serve.
October 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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