Hearty, nutrient-packed veggies are essential to losing weight and living a healthy lifestyle. This week’s recipe features a main ingredient that has been in the spotlight for a couple years, so it’s super easy to find in your local market. 

Brazilian Kale, known as “couve mineira” in Brazil, is a garlic-lover’s essential side dish traditionally made with flat-leaf kale, but can be made with curly leaf kale, collard greens, escarole, or other leafy greens that provide a bitterness that is complimented by the garlic and crushed red pepper in the dish.


Recipe: Brazilian Kale


2 bunches curly green Kale
1-2 Tablespoons minced garlic
Olive oil (or other neutral cooking oil)
Pinch crushed red pepper
Salt and freshly ground black pepper to taste


  1. Wash the kale thoroughly – the curly leaves may catch a fair bit of dirt. Remove the stems from the kale, and chop them roughly.
  2. Stack the kale leaves on top of each other in groups of 10-20. Roll them up into a cylinder, then cut them into ½-inch wide ribbons.
  3. Heat a large sauté pan over medium-high heat. Add the oil, and once it’s hot add the garlic and red pepper flakes. Once the garlic begins to brown lightly, add about 1/3 of the kale to the pan.
  4. Push down on the kale with a spatula to break it down slightly, then add more kale. Mix with a spatula or tongs as needed to cook down the kale. Season with salt and pepper to taste.
  5. Once all the kale is soft, dark green, and fragrant, and all the liquid in the pan has evaporated, it is done! Serve right away as a delicious side dish.

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