Manioc flour, also known as cassava, or yuca, flour, is sold in Latino markets or specialty food stores. Quick-cooking wheat cereal can be used as a substitute. If making ahead, cool, cover, and chill farofa and collards separately up to 1 day. Reheat to serve.
1 1/4 to 11 pound collards
1/2 pound bacon, chopped
2 onions (about 1 lb. total), finely chopped
2 cups manioc flour
1/4 cup (1/8 lb.) butter or margarine
1/3 cup sliced pimiento-stuffed green olives
How to Make It
Rinse and drain collards. Trim and discard tough stems. Stack collard leaves and slice thinly crosswise.
In a 10- to 12-inch nonstick frying pan over high heat, stir bacon and onion until bacon is crisp and onion is lightly browned, about 15 minutes. Pour half the mixture (with drippings) into a bowl.
Add manioc and butter to pan. Stir often until manioc is golden and crisp (bite to test), 4 to 6 minutes. Pour into a bowl at once. Serve hot, warm, or at room temperature, topped with olives.
Return remaining bacon-onion mixture to pan. Stir in about half the collards until wilted, 1 to 2 minutes. Add remaining collards and stir until all are wilted, 1 to 2 minutes more.