Couve à mineira
Ingredients
- 500 gGreen cabbage (very thinly sliced)
- 100 gSmoked lardons (plain)
- 3 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid overcooking.
