Sweet and Sour Kale & Orange Salad - Salada de Couve Mineira

Sweet and Sour Kale & Orange Salad - Salada de Couve Mineira. Marian Blazes
    40 mins

This refreshing salad mimics the traditional Brazilian dish of garlicky sautéed collard greens called couve a mineirawhich is typically served alongside feijoada.   Farofa, or seasoned and toasted manioc crumbs, is another essential accompaniment to feijoada.  This salad had wcrispy garlic breadcrumbs for added crunch in place of the farofa.

Rubbing the fresh kale leaves with a bit of olive oil and lime juice softens the leaves and brightens the color and flavor. 

What You'll Need

  • 1 large bunch of kale, washed and stems removed
  • 1 lime
  • 1-2 tablespoons olive oil
  • 1/3 cup dried cranberries
  • 1 mandarin orange or tangerine
  • 1/2 cup sliced almonds
  • For the bread crumbs:
  • 6 slices of sandwich bread
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • For the dressing:
  • 1 cup orange juice
  • 2 tablespoons sugar
  • 3 tablespoons apple cider vinegar (or to taste)
  • 1/2 cup olive oil
  • 1 teaspoon prepared mustard
  • Salt and pepper to taste

How to Make It

Place the orange juice and the juice of 1/2 of the lime in a small saucepan with 2 tablespoons of sugar. Bring to a simmer over low heat and cook until only about 1/2 cup of the liquid remains.  Remove from the heat and stir in the dried cranberries, which will plump as the orange juice mixture cools. 

Peel the mandarin orange and chop the segments in half.  Set aside.

Toast the bread lightly, then chop/crumble it into large crumbs.

 Melt the butter in a skillet over medium low heat.  Add the minced garlic and cook for 1-2 minutes.  Add the bread crumbs and cook until they are well toasted and browned, stirring often.  Season with salt and pepper to taste and set aside. 

Once the orange juice mixture is cool, pour it through a stainer into a small bowl and reserve the cranberries. Whisk 2 tablespoons of vinegar and 1 teaspoon mustard into the orange juice mixture.  Gradually add the olive oil, whisking vigorously.  Season with salt and pepper to taste.  Adjust the seasoning, adding more vinegar if needed.

Wash and dry the kale, and remove the stems.  Place in a bowl and toss the kale with the olive oil, the juice of 1/2 of the lime, and a pinch of salt.  Massage the leaves with your hands for several minutes, rubbing the olive oil into the kale leaves until they are soft and bright green.  Finely chop the kale and return it to the bowl. 

Toss the chopped kale with the cranberries and almonds and orange segments.  Add the dressing (to taste) and toss well. Toss with the breadcrumbs just before serving.