Couve à mineira

Ultra-thinly sliced cabbage, sautéed quickly until tender yet vibrantly green. The rendered bacon fat and garlic infuse every leaf for a rustic, smoky side dish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 170
• Protein: 6 g
• Carbs: 4 g
• Fat: 13 g

Ingredients

• 500 g Green cabbage ( very thinly sliced )
• 100 g Smoked lardons ( plain )
• 3 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Slicing the cabbage into ribbons

   Remove the central rib from the cabbage leaves. Stack the leaves, roll them tightly like a cigar, and slice as thinly as possible. The ribbons should be almost translucent to cook instantly.

2. Searing the bacon and garlic

   In a large skillet with oil, add the bacon. Sauté until crispy and the fat has rendered. Add the sliced garlic at the end; it should just turn golden without burning.

3. Quick sauté

   Add the cabbage all at once. Stir constantly over high heat. The volume will reduce by half. As soon as the leaves are glossy and softened but still bright green, remove from heat. Season with salt and pepper.

Chef's tips

• The secret is in the cut: the thinner, the better.
• Never cover the pan, otherwise the cabbage will lose its vibrant green color and turn greyish.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid overcooking.