Couvé à Mineira – Collard Greens & Okra, Bahia Style – The Black Family Reunion Cookbook – Black Foodie Finder

A Flavorful Brazilian-Inspired Collard Greens & Okra Dish

Tender collard greens, fresh okra, garlic, and warm spices come together in Couvé à Mineira – Collard Greens & Okra, Bahia Style, a vibrant vegetable dish inspired by Brazilian cooking traditions.

Featured in The Black Family Reunion Cookbook, this recipe brings together African-influenced Brazilian flavors in a simple, delicious side dish.

Ingredients

(Listed exactly as they appear in the cookbook.)

• 3 bunches collard greens
• 1 pound fresh okra
• 1 large red onion, sliced
• 5 cloves garlic, crushed
• 2 tablespoons soy or other vegetable oil
• 2 tablespoons palm oil (optional)
• 1 tablespoon ground coriander
• ½ teaspoon cayenne pepper
• ½ cup coarsely chopped cilantro leaves

Makes: 6 to 8 servings

Step-by-Step Instructions

1. Prepare the collard greens. Wash each leaf thoroughly, rubbing both sides to remove dirt. Stack about 15 leaves, roll them tightly, and slice into thin, approximately ⅛-inch ribbons.
2. Blanch the greens. Bring a pot of salted water to a boil. Add the sliced collards and cook for 4 minutes. Drain, reserving 1 cup of the cooking liquid.
3. Prepare the okra. Rinse the okra, trim the tops, and slice each pod diagonally into 4 to 5 pieces.
4. Sauté the vegetables. Heat the vegetable oil and optional palm oil in a large skillet. Add the sliced onion, okra, and crushed garlic. Cook for approximately 8 minutes, stirring occasionally.
5. Add the greens and spices. Stir in the drained collards, ground coriander, and cayenne pepper. Cook over medium-high heat for 5 minutes, tossing to combine.
6. Garnish and serve. Transfer to a serving dish and sprinkle with chopped cilantro. Add a little reserved collard cooking liquid if additional moisture is needed. Serve immediately.

Pro Tips & Suggestions

• Slice collards thinly for a tender texture.
• Use palm oil for a more traditional Bahia-style flavor.
• Adjust the cayenne pepper to your preferred spice level.
• Serve with rice, beans, or grilled fish.

About the Recipe

Couvé à Mineira – Collard Greens & Okra, Bahia Style reflects the African culinary influences found in Brazilian cooking, particularly in Bahia, where leafy greens, okra, and palm oil are familiar ingredients.

This recipe was contributed by Magie Laini Raine, an art cuisinist and Founder/CEO of Africa House of Los Angeles, to The Black Family Reunion Cookbook.

The Black Family Reunion Cookbook | National Council of Negro Women

Where to Find This Recipe

The original Couvé à Mineira – Collard Greens & Okra, Bahia Style recipe appears in The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc., published by Simon & Schuster.

This Black Foodie adaptation preserves the original ingredients and cooking method while presenting the instructions in updated language. Pro tips and serving suggestions are additional recommendations from Black Foodie.