Feijão Tropeiro with Collard Greens and Pork

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Brazilian dish combining beans, sautéed collard greens, crispy pork, and toasted manioc flour for a satisfying texture and flavor. This Brazilian-inspired pork recipe, ready in about 40 minutes, pairs cooked pinto beans, manioc (cassava) flour, pork belly, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Brazilian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat and add 6 oz diced pork belly. Cook for 8-10 minutes until the pork is crispy and golden. Remove pork and drain excess fat, leaving about 1 tbsp in the pan.
  2. Step 2: In the same pan, add 1 medium chopped onion and 3 minced garlic cloves. Sauté for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add 4 cups thinly sliced collard greens to the pan and cook for 5 minutes until wilted but still vibrant green.
  4. Step 4: Push the greens to the side and crack 3 eggs into the pan, scrambling gently with the greens until the eggs are fully cooked, about 2-3 minutes.
  5. Step 5: Stir in 2 cups cooked pinto beans, the crispy pork belly, and 1 cup manioc flour. Mix well and cook for an additional 3-4 minutes, allowing the manioc flour to toast slightly and absorb the flavors.
  6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and fold in 1/2 cup chopped scallions before serving warm.

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