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- Make a sauté with 200ml of oil, one onion, green onions, two cloves of garlic, salt, and pepper.
- Add the beans with a bit of broth and let it fry for a few moments.
- Gradually add the Terrinha Yellow Cornmeal while stirring constantly, without removing the pan from the heat, until you get a moist mixture that should be firm but not hard.
- Sauté the collard greens in the remaining oil, with one clove of garlic, half an onion, and a little salt.
- Keep on heat until it becomes soft, but still retains its color.
- Fry the sausages and pork steaks.
- Season the pork steaks with salt.
- Prepare the fried eggs by frying them in a little hot butter (or oil).
- Season them with a pinch of salt and remove them as soon as the whites are cooked.
- Serve the dish hot, with the collard greens, meats, and eggs.
Step by step
- 500g of cooked beans; a bit of bean broth;
- 270ml of corn oil;
- 1 1/2 large onion, finely chopped;
- 2 cups of green onions, finely chopped;
- 3 cloves of garlic, crushed;
- Terrinha Yellow Cornmeal (as much as you want);
Ingredients
12 Servings
40 Minutes
Paulista-Style Turned
Ingredients: Yellow cornmeal.
GLUTEN-FREE
Yellow cornmeal 500g
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