Portuguese Feijoada, With Accompaniments (Vinaigrette, Rice, Collard Greens) Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
428
FAT
77%
CHOL
36%
SOD
114%

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Ingredients for 8 servings

1/2 teaspoon salt

5 cloves garlic, crushed or minced

4 slices bacon, chopped

2 tablespoons vegetable or olive oil

1 pound salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained

Sauteed Collard Greens (Couve refogada), for serving, recipe follows

1 pound corned beef, cut into 2-inch cubes

1/4 teaspoon crushed red pepper

1 pound smoked lean ham hocks, fat scored

Vinaigrette Sauce (Molho de vinagrete), for serving, recipe follows

2 pounds Linguica, cut crosswise into 1/2-inch slices

2 quarts water, plus more as needed

Portuguese rice, for serving, recipe follows

2 pounds dried black beans, soaked overnight and drained

2 large onions, chopped

2 bay leaves

1 orange, washed very well and quartered

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