Recipe by: Simone Lee

Source: Family recipe

Serves: 4


  • 200 g Kale (big leaves)
  • 2 cloves garlic
  • ½ onion chopped
  • 2 Tbsp olive oil
  • A pinch of salt
  • 50 g bacon (optional)
  • 1 Tbsp oil for frying


  • Wash all the leaves and cut it from the steams.
  • Put one leaf on top of the other, and make a roll. Cut it in thin slices.
  • In a wok or frying pan add oil, garlic and onion to fry (bacon if using). Panfry till golden
  • Add all leaves, stir, until lightly cooked.
  • Eat when still hot.

Download PDF version here: brazilian-couve-refogada-sautee-kale-simone-lee