Couve à Mineira

Method

1. 1
   • kale600 g

   Slice the kale into ribbons — Stack the kale leaves five or six at a time, roll them into a tight cigar and slice straight across as finely as your knife allows — the ribbons should be no wider than 2 mm. Shake them loose in a bowl so they do not stay in coils.

2. 2

   Dry the greens well — Wash the ribbons and dry them thoroughly in a salad spinner or a clean tea towel. Wet greens steam in the pan instead of frying, and they come out drab and limp rather than green and lively.

3. 3
   • garlic6
   • olive oil4 tbsp

   Infuse the garlic in oil — Warm the olive oil in the widest pan you own over medium heat and add the sliced garlic. Let it infuse for about 2 minutes, until pale gold and fragrant but nowhere near brown — browned garlic turns the whole dish bitter.

   ⏱2 min
4. 4
   • kale600 g
   • water2 tbsp
   • salt1 tsp
   • chilli flakes1 pinch

   Flash-fry the ribbons — Turn the heat to high, tip in all the kale at once with the salt and chilli flakes and toss constantly for 60 to 90 seconds. Splash in the water, which will hiss and steam, and toss for another 30 seconds until the ribbons are glossy and just wilted but still bright green.

5. 5
   • black pepper½ tsp
   • lime juice1 tbsp

   Finish with lime — Take the pan off the heat, grind over the black pepper and squeeze in the lime juice. Serve immediately alongside beans or grilled meat — the greens lose their squeak within a few minutes of sitting.