“Collard greens may be Brazil’s most popular green vegetable, and an obligatory side dish served with Feijoada (bean stew),” says chef and author Leticia Moreinos Schwartz, who recommends choosing “dark green collards with firm stems and no discolorations,” when shopping.
One of the best parts about this dish? “Unlike other vegetables that turn into mush when overcooked, collard greens are very forgiving,” she says. “It’s quite heard to overcook them.”
Leticia Moreinos Schwartz was born and raised in Brazil. She studied Culinary Arts, Pastry Arts, Food Journalism, and Food Blogging — all at The French Culinary Institute. She continued her career cooking at legendary NY restaurants such as Le Cirque 2000, La Grenouille, La Caravelle, and Payard Patisserie & Bistro. She is the author of The Brazilian Kitchen and is working on her second book My Rio de Janeiro which is due out in 2013. She writes for Saveur, Fine Cooking, and is a frequent guest on The Today Show.
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