Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Brazilian-Style Collard Greens or Couve a Mineira
Collard greens are overtopping the tables at market this time of year, and shoppers leave with armloads to prepare in their own special recipe. Looking for a new way to devour a fan-favorite? Try these Brazilian-Style Collard Greens from Brazilian Kitchen Abroad. This recipe is simple to prepare but packs a flavorful punch with crisp bacon and garlicky greens. Many vendors offer collards including the Monica’s, the Isabel’s, Perilloux farms, and Fekete family farms. Bring home the bacon from Black Creek Farm, T&R Dairy, Pearl River Pastures, or White Sand Homestead. Star Nursery has garlic to tie the whole recipe together. One bunch of collards serves two, so double or triple the recipe with ease.
- 1 bunch of collard greens stems removed and thinly sliced
- 1-2 thick strips of smoked bacon diced
- 1/2 onion diced
- 2 cloves of garlic minced
- 1 tbsp of extra virgin olive oil
- Salt and pepper to taste
Heat the olive oil in a medium skillet over medium to high heat
Add the bacon and cook until browned, about 3-4 mins
Add the onions and cook until transparent, about 2 mins
Add the garlic and cook until fragrant, about a minute
Turn off the heat and add the collard greens and toss gently until the greens wilt, about 1 minute
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.