Brassica oleracea L.
Some varieties of kale are called couve crespa (curly collards) in Portuguese. But the flat, broad leaf variety is usually the one preferred to accompany one of the most emblematic Brazilian dishes, Feijoada, and a regular in everyday meals of many homes around the country.
Minas Gerais, for example, is fond of the combination of rice, beans and shredded, sautéed collard greens to go with meat dishes. Legend says the dish Bambá was born in Ouro Preto – a porridge-like cornmeal mush with pork sausage, pork ribs and a handful of torn collard greens leaves. It can also be used to in soups, broths, and green juices.
