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Collard Greens And Chicken Liver Crostini

This week on Earth Eats, we've got two delicious dishes: Brazilian Style Collard Greens and Chicken Liver Crostini with Rosemary and Garlic.

brazilian style collar greens on a plate with orange slices

Photo: Earth Eats Staff

This recipe for Couve a mineira, otherwise known as Brazilian Style Collard Greens, serves 4 to 6. Garlic and shallots add just the right amount of tang and flavor to this traditional, yet simple side dish.

brazilian style collard greens on a plate with orange slices

Photo: Earth Eats Staff

Greetings Earth Eaters! We hope your New Year has gotten off to a great start!

Like last week, this week’s podcast features two of our favorite recipes of 2009: Brazilian Collard Greens and Chicken Liver Crostinis with Rosemary and Garlic.

Weekly News Updates

But first, a few news stories we’ve been following this week:

Food Stamp Usage Across the United States

As you probably already know, the economic crisis and near-record unemployment has food stamp usage increasing at a rapid rate. The New York Times has a really cool interactive map on food stamp usage in the United States – showing stats for every county in the nation. Read More or View the map »

Raw Milk Lawsuit In Wisconsin

Faithful consumers of raw milk – that is, milk that is not pasteurized – swear by its flavor and digestibility. But in Wisconsin, like many states, raw milk cannot legally be bought and sold openly. Read more »

Recipe: Brazilian Collard Greens

This recipe for Couve a mineira, otherwise known as Brazilian Style Collard Greens, serves 4 to 6. Garlic and shallots add just the right amount of tang and flavor to this traditional, yet simple side dish.


  • 2 bunches collard greens
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 large shallot, minced (about 1/3 cups)
  • 2 cloves garlic, minced
  • freshly grated lemon zest
  • freshly minced ginger
  • sea salt, to taste
  • ground pepper, to taste


  1. Cut tough end stems off collard greens. Rinse leaves and gather them together into 2 piles. Take each pile and roll it tightly. Cut them into thin strips crosswise. You should have about 8 cups.
  2. Heat oil and butter in a large, heavy skillet over medium heat.
  3. Sauté shallot with garlic, stirring often, until they are lightly browned, about 3 minutes.
  4. Add greens and salt and pepper.
  5. Cook, stirring often, for about 5 minutes or until greens are tender but bright green.
  6. Add lemon zest and ginger and stir to incorporate.
  7. Taste and adjust seasoning. Collards should be crunchy but tender. If they aren’t tender enough add a touch of water.

Recipe: Chicken Liver Crostinis with Rosemary and Garlic

A great “starter” offal snack to serve before dinner with cocktails, sherry or white wine.


  • 3 tablespoons olive oil
  • 1 large sprig of rosemary, leaves removed from stem, plus 1 teaspoon chopped rosemary
  • 3 cloves garlic- very thinly sliced (so they may be fried for garlic “chips”)
  • 1/2 cup finely minced red onion
  • 3 garlic clove, minced
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • ½ teaspoon New Regime Spice Blend (recipe follows) or Chinese 5 Spice Powder
  • 8 ounces (about 1 cup) chicken livers- cut into small pieces
  • ¼ cup Madeira
  • ¼ cup roughly chopped parsley
  • 12 baguette slices, toasted


  1. Line a plate with paper towels for draining rosemary and garlic chips and set aside.
  2. Heat oil in medium skillet over medium-high heat. Add rosemary leaves; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sautéed rosemary to paper towels.
  3. Quickly add garlic slices and cook until just golden and crisp. Do not over-cook or they may become bitter. Add to plate with rosemary.
  4. Quickly add red onion to same skillet; sauté until golden, about 3 minutes. Sprinkle in the salt, pepper and spice powder. Add the minced garlic, liver, and 1 teaspoon chopped rosemary.
  5. Cook until liver starts to color then turn. Continue cooking and turning until all sides are lightly browned, about 3 minutes.
  6. Deglaze with Madeira, and cook until wine has evaporated, about 2 minutes. Add chopped parsley and toss. Taste and season as needed.
  7. Spoon onto toasted baguette slices and sprinkle with crispy garlic and rosemary to garnish.

New Regime Spice Blend

  • 3 tablespoons coriander seed
  • 2 pieces star anise
  • 1 tablespoons fennel seed
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ginger powder
  • 1 stick cinnamon (1/2″)
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 3 bay leaves, dried
  • 1/2 teaspoon whole mace

Grind in a spice grinder. Store in an airtight container in a cool, dark place.

Next Week

That’s all for now! Next week we’ve got two recipes for stews and soups that will surely provide you warm comfort on these frigid, winter days and nights.

Give these recipes a shot and let us know what you think. drop us an e-mail: eartheats @

You can follow our updates all week long on facebook or twitter and subscribe to our free weekly podcast in iTunes.

Adam Schweigert

Adam Schweigert is the Managing Editor and Senior Producer for Earth Eats. He is also the Online Director for Indiana Public Media (WFIU/WTIU) and has been with WFIU Public Radio since the fall of 2003, previously serving as Director of Multimedia Initiatives, Music Director and Arts Bureau Chief. He lives in Bloomington, Indiana with his dog Sydney.

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