Warm São Paulo-Style Corn Cuscuz with Sardines, Roasted Peppers and Olives with Citrusy Collard Greens

Name: Warm São Paulo-Style Corn Cuscuz with Sardines, Roasted Peppers and Olives with Citrusy Collard Greens
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 2 1/2 cups pre-cooked flaked cornmeal; 9 oz sardines in oil; 3 1/4 cups vegetable broth or water; 1 cup white onion; 4 cloves garlic; 1 large red bell pepper; 1 1/4 cups crushed tomatoes; 1/3 cup green olives; 4 oz hearts of palm; 1/2 cup peas; 1/4 cup fresh parsley; 1/4 cup chives or green onion; 1 1/2 tsp sweet paprika; 1/2 tsp ground cumin; 1 whole lime; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 8 oz collard greens; 1 tbsp white wine vinegar; about 4 slices tomato slices for garnish

An original Brazilian recipe inspired by cuscuz paulista: a savory, tender cornmeal cake cooked with sardines, tomato, roasted peppers, olives and herbs, served warm with lime-scented sautéed collard greens. It is homey, colorful and deeply Brazilian in character.

25 minPrep

35 minCook

60 minTotal

4Servings

Dairy-Free

Ingredients

Adjust servings

220 g pre-cooked flaked cornmeal (tipo for cuscuz, no maicena)
250 g sardines in oil (escurridas, reservando 1 tbsp of the aceite)
750 ml vegetable broth or water (hot)
150 g white onion (chopped diced small)
12 g garlic (chopped)
180 g red bell pepper (asado, pelado and in strips)
300 g crushed tomatoes (or tomato muy chopped)
60 g green olives (sliced)
120 g hearts of palm (sliced)
80 g peas (fresh or congelados)
15 g fresh parsley (chopped)
15 g chives or green onion (chopped)
4 g sweet paprika
1 g ground cumin
1 unit lime (zest and 2 tbsp of juice, divided)
30 ml olive oil (more 1 tbsp of the aceite of the sardinas)
6 g salt (or to taste)
2 g black pepper (freshly ground)
220 g collard greens (without stalks duros, in strips finas)
15 ml white wine vinegar
80 g tomato slices for garnish (opcionales, for the molde)

Nutrition facts

per serving

412 kcal

Calories

19 g

Protein

36 g

Carbs

21 g

Fat

5 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishSulfites

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the whole red bell pepper on a tray and roast for 15 minutes, turning once, until the skin is blistered. Transfer to a bowl, cover for 5 minutes, then peel, seed and cut into strips.
2
2. Lightly grease a 20 cm / 8-inch round pan or ring mold with a little olive oil. For a classic presentation, arrange the tomato slices, some roasted pepper strips, some hearts of palm slices and a few olives on the bottom.
3
3. Heat the olive oil and 1 tablespoon of the reserved sardine oil in a large saucepan over medium heat. Sauté the onion for 4 minutes until translucent. Add the garlic and cook for 30 seconds.
4
4. Stir in the crushed tomatoes, sweet paprika, cumin, salt and black pepper. Cook for 5 minutes, stirring, until slightly thickened.
5
5. Add the roasted pepper strips, green olives, hearts of palm, peas, parsley, chives, lime zest and 1 tablespoon of the lime juice. Mix well and cook for 2 minutes.
6
6. Add the drained sardines in large pieces and stir gently so they keep some texture. Pour in the hot vegetable broth or water and bring to a gentle boil.
7
7. Gradually add the flaked cornmeal, stirring constantly with a wooden spoon for 3 to 5 minutes, until the mixture thickens and partly pulls away from the sides of the pan. It should stay moist, not dry.
8
8. Immediately transfer the mixture to the prepared mold. Press lightly with a spatula to compact it without crushing it too much. Let it rest for 10 minutes so it holds its shape.
9
9. While the cuscuz rests, heat a large skillet over medium heat with a drizzle of olive oil. Add the collard greens and sauté for 2 to 3 minutes. Season with a pinch of salt, the white wine vinegar and the remaining 1 tablespoon lime juice. Cook 1 minute more, just until slightly softened but still bright.
10
10. Unmold the warm cuscuz onto a platter. Serve immediately with the warm citrusy collard greens on the side.
11
11. If you prefer a firmer texture, place the filled mold in the turned-off but still warm oven, about 90°C / 195°F or lower, for 10 minutes before unmolding.
12
12. Refrigerate leftovers and reheat portions in the oven at 160°C / 325°F for 10 to 12 minutes, or until heated through.

Chef tips

For a clean unmolding, lightly moisten the spatula before smoothing the surface. The cuscuz should stay moist; if it becomes too dry in the pan, add 2 to 3 tablespoons of hot broth before transferring it to the mold.

Substitutions

You can substitute the sardines with canned mackerel. Hearts of palm can be replaced with artichoke hearts. If collard greens are unavailable, use kale or Swiss chard. For a fish-free version, replace the sardines with cooked chickpeas and adjust the salt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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