Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Cut the collard greens into thin strips and boil in water with half the salt for 8 to 10 minutes, until soft. Drain, keeping 250 ml of the water.
- Remove the hardest crust from the cornbread and crumble the inside into small pieces with your hands.
- In a wide frying pan or pot, warm the olive oil with the sliced garlic over low heat for 2 minutes, without browning. Add the greens and sauté for 2 minutes.
- Add the cornbread and gradually pour in the reserved greens water, stirring and pressing with a wooden spoon for 8 to 10 minutes, until the bread absorbs the liquid and forms a moist mass that comes away from the pan.
- Taste, add the remaining salt if needed and serve hot.
Shopping tip
Day-old cornbread (broa) is best for migas. Collard greens are sold in bunches (or pre-shredded for caldo verde, which saves the first cut).
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.