Minas Gerais-style garlicky collard greens (Couve à mineira)

1. Wash the kale leaves and cut out the thick central stems.

2. Stack several leaves, roll them up tightly like a cigar and slice into hair-thin (2-3 mm) ribbons with a sharp knife – this gives couve its characteristic crisp texture.

3. Thinly slice the garlic.

4. Heat the olive oil in a large frying pan over a medium heat and fry the garlic for 1 minute until fragrant but not yet brown.

5. Add the kale ribbons and stir-fry over a high heat for just 2-3 minutes, tossing constantly, until bright green and barely wilted; season with salt.

6. Serve immediately with feijoada, rice and beans – longer cooking would turn it brown and lose the crunch.

Tip: Couve à mineira is feijoada's constant companion: the fresh, green, slightly bitter kale balances the heaviness of the beans and meat.