Beautiful Food From Brazil! Feijoada & Collard Greens

Those women from Brazil sure keep their figures and as a Gisele wannabee (Mrs Brady), this kind of food will help me achieve that kind of figure, with beautiful South American flavor.

This very easy dish uses smoky flavors of low fat sausage and garlic to create a comforting dish of food combined with collard greens. If you are in a country where you can’t find collard greens, use cavolo nero or kale, both of which are rich in nutrients and flavor.

This recipe makes 8 servings, so you may want to cut it down. We like leftovers for lunch so it was all good!!

WINE NOTE: Choose a moderately tannic, medium to full bodied Merlot from Brazil, but if not Chile produce some rather nice Merlot with smooth fruit and tannin followed by a chocolate finish.
Failing that, a full bodied Californian Zinfandel will meld nicely with this!

For the Feijoada;

1 TBS vegetable oil
1 2/3 cups/8oz/225g cubed ham
8oz/225g low fat smoked sausage cut into slices
4 cups of chopped onion (UK aprox 5 onions)
10 garlic cloves minced
3 cups (750ml) chicken broth
4 cans of black beans rinsed & drained
1/2 tsp black pepper fresh ground
1 bay leaf
4 cups of cooked rice

1/4 cup cilantro (fresh coriander)

Heat oil in a large Dutch oven over medium/high heat. aite the ham and sausage for 5 minutes, until browned. Reduce the heat to medium and add the garlic and onion. Saute for 10 minutes then add the chicken broth, black beans, peeper and bay leaf.

Reduce heat and simmer for 40 minutes stirring occasionally.

To serve, remove the by leaf the serve over rice with a sprinkle of cilantro.


3lbs collard greens
1 1/2 tbsp of butter or 1 stick.
1 Cup minced onions
3 Garlic cloves minced
1/2 tsp salt
1/4 tsp fresh ground black pepper

Remove the stems from the greens. Wash the leaves and pat dry.
Stack several leaves on top of each other and roll up, like a cigar. Repeat with remaining greens.
Melt the butter in a large Dutch oven over medium heat. Add onion and garlic, saute until tend- about 3 minutes. Add greens, salt and pepper and saute until greens wilt. Serve next to the Feijoada.