Picanha Suína Grelhada com Couve Refogada
Grilled Pork Rump Cap with Sautéed Collard Greens
Yes, with a tweak: request no rice, no farofa, no fries. About 4g net carbs per serving, lower than 8 in 10 Brazilian dishes.
What it is
Picanha suína, the flavorful pork rump cap with its characteristic fat layer, is grilled until tender and juicy, seasoned generously with salt. Paired with thinly sliced collard greens, sautéed with plenty of garlic and olive oil.
Key ingredients
Pork rump cap (picanha suína), coarse salt, olive oil, garlic, fresh collard greens.
How to make it keto
Request no rice, no farofa, no fries. Ensure the collard greens are prepared without any sugar, flour, or other carby additions.
Watch out for
Sugary marinades for the pork, hidden sugar in the collard greens (some regional preparations may add a pinch of sugar), cross-contamination with starchy foods on the grill.
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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