the appetizer:

Brazil's culinary influences include not only Amerindian and Portuguese foods, but the cooking styles of immigrants from many other parts of Europe, Africa, the Middle East, and Asia. Each of the country's five geographic regions offer cuisines that are distinctly different yet recognizably Brazilian.

Global Destinations


Couve Minera
(kale in the style of Minas Gerais)

Serves 6

1 pound kale
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons olive oil

Wash and drain kale thoroughly. Bunch the leaves together and cut into 1/4 inch strips. sauté the garlic and onion in oil. Add kale and cook over moderate heat for about 5 minutes. Kale should be soft but not discolored.

Note: broccoli leaves make a delicious substitute for kale.


From Eat Smart In Brazil. Reprinted by permission of the publisher, Ginkgo Press.


from Kate's Global Kitchen:

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This page modified January 2007