This Brazilian sauteed Kale with Bacon and Garlic recipe, known as Couve Mineira in Portuguese, is an easy and delicious side for any dinner!
This recipe for Kale with Bacon and Garlic is so easy but so incredibly delicious! Even a kale skeptic will fall in love with it. I mean, with bacon and garlic, a shoe would taste good! This recipe, known as Couve Mineira in Portuguese, is a traditional dish in Brazil with a few variations. It can be made with collard greens, cabbage, or kale. Some versions sautee the greens in just the bacon fat. I say, toss in the bacon too!
What you get in this dish is shredded sautéed kale that cooks up so tender. The bacon gives it that familiar smoky and salty flavor. The garlic fills the air with delectable aroma and pungent flavor. This Bacon Kale recipe is a perfect veggie side dish for just about any dinner.
Background: I have been to many Churrascarias in the United States, but never had Couve Mineira. Then on a visit to São Paulo, Brazil, before moving here, I went Bolinho, a restaurant known for it's delicious traditional feijoada. This delicious side dish, made with Collard Greens, came out with all of the other traditional sides (see image below!). It was fantastic! Since moving to Brazil with my family in August, 2022, I've had this dish so many more times! My version here is made with Kale, but you can easily make it with collard greens. The recipe originates from the Minas Gerais region of Brazil, which is just north of São Paulo.
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Ingredients and Swaps
- Fresh Kale leaves - The traditional recipe is made with Collard Greens. However, it can also be made using Kale, which I prefer, so that is the version here. I recommend buying the organic whole leaves and then washing them under cold water, stripping from the stems, and cutting yourself. When you buy the pre-cut kale, it will have a much shorter life since it's already been processed and packaged. You will also get a better value buying the whole leaves.
- Bacon - Use your favorite bacon. I love a simple smoked bacon vs. a maple flavored variety. If you opt for a turkey bacon or other lower fat option, you will need to add oil to make up for the fat when adding the kale.
- Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it!
Simple Equipment and Tools
I made this recipe in a large frying pan. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. You can also use a skillet or other large bottom pot.
Oh, and mincing garlic is made super easy with a Garlic Press.
Kale with Bacon Recipe Tips
Kale - After slicing your kale and before cooking it, give it a massage. Massaging the kale will get the juices flowing to start to soften the tough kale leaves. This will help the cooking process along.
Bacon - Keep a package of bacon to use for recipes in the freezer. When frozen it is much easier to cut bacon. The fat is a solid vs. when it's thawed and rubbery. Then bring the diced bacon to room temperature, as it will render its fat and crisp up faster.
How to Make this Kale with Bacon and Garlic
Wash the kale under cold water then strip the leaves off the stems. (discard the stems or save for stock). Stack up the kale leaves and then slice into thin strips.
Dice the bacon strips. Mince the garlic.
Preheat a large frying pan or skillet over medium heat. Add and cook bacon for 10 minutes until the fat is rendered and the back is crispy.
Then add the minced garlic and stir to combine with the bacon.
Immediately also add in the kale. Using tongs, gently fold over the kale into the bacon to coat it all with the bacon fat and the garlic.
Cook for 5-8 minutes to wilt the kale. At this point, it's done for me, but if you want to cook it down further, just add another 3-5 minutes.
What to serve this Kale recipe with?
This Kale recipe, Couve Mineira, would go great with so many main dishes. I love to serve it with traditional Feijoada dinner. Or if you just have the Feijão: Brazilian Beans Recipe it helps to round out a meal. It also goes well with this Brazilian Picanha Recipe!
Kale with Bacon and Garlic Recipe FAQs
Kale is a sturdy vegetable that holds up well to reheating. You can make this recipe up to 5 days in advance and store it in an airtight container in the fridge. To reheat it, simply add it to a pan and warm over medium heat on the stove. You can also warm it in the microwave, but the cooked bacon may become a bit rubbery.
You can cook and freeze this Kale with bacon recipe in a freezer-safe airtight container. Make sure to first cool it in the fridge before moving to the freezer. It will last in the freezer up to 6 months.
To make this Kale recipe vegetarian, you will need to eliminate or replace the bacon. Substitutes for the fat to saute the kale are olive oil, coconut oil, sunflower oil, or avocado oil. If you want to add something in place of the bacon, mushrooms are a great vegetarian substitute.
Make sure to check out the web story for this Sauteed Kale with Bacon and Garlic!
Sauteed Kale with Bacon and Garlic {Couve a Mineira}
Ingredients
- 5 cup Kale leaves, sliced thin (you can also use collard greens)
- 3 slices Bacon
- 2 cloves Garlic, minced
- ½ teaspoon Freshly Ground Black Pepper (or to taste)
Instructions
- Wash the kale under cold water then strip the leaves off the stems. (discard the stems or save for stock). Stack up the kale leaves and then slice into thin strips.
- Dice the bacon strips. Mince the garlic.
- Preheat a large frying pan or skillet on medium heat. Add the bacon and cook for 10 minutes until the fat is rendered and the back is crispy.
- Then add the minced garlic and stir to combine with the bacon. Immediately also add in the kale. Using tongs, gently fold over the kale into the bacon to coat it all with the bacon fat and the garlic. Cook for 5-8 minutes to wilt the kale. At this point, it's done for me, but if you want to cook it down further, just add another 3-5 minutes.
Notes
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Can this Kale with Bacon recipe be made ahead?
Kale is a sturdy vegetable that holds up well to reheating. You can make this recipe up to 5 days in advance and store it in an airtight container in the fridge. To reheat it, simply add it to a pan and warm over medium heat on the stove. You can also warm it in the microwave, but the bacon may become a bit rubbery. -
Can I freeze cooked Kale with Bacon?
You can cook and freeze this Kale with bacon recipe in a freezer-safe airtight container. Make sure to first cool it in the fridge before moving to the freezer. It will last in the freezer up to 6 months. -
How do I make this Kale recipe Vegetarian?
To make this Kale recipe vegetarian, you will need to eliminate or replace the bacon. Substitutes for the fat to saute the kale are olive oil, coconut oil, sunflower oil, or avocado oil. If you want to add something in place of the bacon, mushrooms are a great vegetarian substitute.
Sara
Hi Carrie,
Thanks for sharing your recipes.
Just a note though…Couve a Mineira is made with Collard Greens, not Kale as you have posted on your recipe. There is a difference in these two leafy greens so make sure to correct it so your American readers will buy the correct produce.
Carrie Tyler
Thank you so much, Sara! Yes, the traditional version is made with collard greens, but my recipe uses Kale. I appreciate you pointing that out and I have updated the post and the recipe to make sure that people know that they can make this with collard greens to be most traditional.
Thanks again!!
Carrie