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Monday, June 15, 2009

Sauteed Collard Greens with Panko and Raisins (Farofa de Couve)

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farofa

This is my take on a really popular Brazilian side dish called farofa (FAH-RO-FA) which is made with toasted manioc flour. I cannot find this type of flour here in the U.S. so I use panko instead. You can use regular bread crumbs if that's what you have at home. As a side dish, it this is really tasty, colourful and( unless you are Brazilian), certainly different.

The collard greens are sliced very thin which allows for a quick cooking time on the skillet, which means your collards remain, well...green. No overcooked greens here. Take a look at my caldo verde post to see how to prep the collards this way.

Sauteed collar greens with panko and raisins Recipe:

servers 4 as a side dish

You will need:

2 tablespoons of olive oil

2 tablespoons of butter

1/2 cup of chopped onion

1 garlic clove, chopped

1/2 cup of panko or bread crumbs

1/4 cup of raisins

1/2 teaspoon of salt

2 cups of collard greens, thinly sliced (see note below)

Heat a large skillet over medium heat, add butter and oil. When the butter is melted, add the onions and cook for about 5 minutes or until onions are clear and soft. Add the garlic, cook for about 30 seconds and add the panko and raisins. Stir the panko around the skillet so it will take in the golden colour from the butter. Season with salt and add the collards. Stir it around the skillet until cooked but still bright green, about 3 minutes. Do not feel tempted to cook the greens longer, or they will be overcooked.

Note:

To prepare the collard greens: wash and dry leaves. Remove the tough stems by cutting around them with a knife. Roll up the leaves and slice it thinly. Photos of this preparation can be found on this link.

4 comments:

Stephanie said...

This looks like something I would love!! I have trouble getting my husband to like cooked greens, and he also doesn't like raisins :( But my oldest son would like it, too, I bet!! Thanks for sharing, I'm sure to make this one, soon!!
Peace, Stephanie

Viki said...

I love cooking my collards this way, haven't thought about adding bread crumbs and raisins. Bet the kids would eat them that way. Down in the South where I live collards are a staple along with mustard and turnip greens. Most everybody boils them to death-yuck.

Kevin said...

This sounds like a nice way to dress up some greens. The crispy panko would add a nice texture and the raisins would add a nice sweetness.

craftyglutton said...

Made this recipe tonight for dinner - my husband and I loved it!

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