Carne de Lata Frita com Ovos Mexidos e Couve Refogada
Fried Preserved Pork with Scrambled Eggs and Sautéed Collard Greens
Yes, with a tweak: confirm no added sugar in the collard greens. About 5g net carbs per serving, lower than 7 in 10 Brazilian dishes.
What it is
A traditional, rustic dish from Minas Gerais featuring succulent chunks of pork, historically preserved and slow-cooked in its own lard ('Carne de Lata'). The pork is then pan-fried until crispy, served with fluffy scrambled eggs and tender collard greens sautéed with garlic.
Key ingredients
Pork (preserved in lard), large eggs, collard greens, garlic, olive oil or lard, salt, black pepper.
How to make it keto
Confirm no added sugar in the collard greens. Served strictly without high-carb sides such as rice, tutu de feijão, or fried cassava.
Watch out for
Restaurants may add sugar to sautéed collard greens. Cross-contamination if cooked alongside high-carb dishes on shared surfaces.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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