Couve refogada (Braised cabbage)

Couve refogada (Braised cabbage)

“Couve” is one of the side dishes of “feijoada”, but is also served with many other dishes. In Italy there isn’t “couve-manteiga”, but it can be very well replaced with Kale Black Tuscany, that taste very similar.

• 750 g wild cabbage or Kale Black Tuscany
• ½ onion
• 1 garlic clove
• 2 tablespoons olive oil
• salt

Preparation method

  1. Wash and remove the tough middle stem of wild cabbage, big leaves and dark green.
  2. Pile the leaves and make them into a roll; cut it very finely, transversally.
  3. Sauté the chopped onion and the crushed garlic in the olive oil.
  4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary.

Posted on: 11 November 2011