Feijoada Fritters With Collard Greens Recipe

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1 pound dried black beans (about 2 1/4 cups), picked and rinsed

4 ounces jerk meat (carne seca), cut into 1/2-inch cubes

4 ounces pork shoulder, cut into 1/2-inch cubes

4 ounces bacon, cut into thin strips

1 linguiƧa (or chorizo), cut into 1/2-inch cubes

3 bay leaves

8 cups water

2 tablespoons extra virgin olive oil

5 garlic cloves, finely minced

Kosher salt and freshly ground black pepper

pinch of cayenne

pinch of paprika

freshly grated nutmeg

1 cup manioc flour (farinha de mandioca fina)

2 tablespoons sour manioc starch (povilho azedo)

4 cups vegetable oil, for frying

1 tablespoon olive oil

8 ounces bacon, finely diced

2 garlic cloves

1 bunch collard greens, sliced very thin and blanched

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