Farofa e Couve com Toicinho

Ingredients

• 0.5 pound bacon chopped
• 0.1 lb butter 
• 1.3 pound collards 
• 2 cups manioc flour 
• 2  onions finely chopped ( 1 lb. total)
• 0.3 cup pimiento-stuffed olives green sliced

Equipment

• bowl
• frying pan

Directions

1. Rinse and drain collards. Trim and discard tough stems. Stack collard leaves and slice thinly crosswise.
2. In a 10- to 12-inch nonstick frying pan over high heat, stir bacon and onion until bacon is crisp and onion is lightly browned, about 15 minutes.
3. Pour half the mixture (with drippings) into a bowl.
4. Add manioc and butter to pan. Stir often until manioc is golden and crisp (bite to test), 4 to 6 minutes.
5. Pour into a bowl at once.
6. Serve hot, warm, or at room temperature, topped with olives.
7. Return remaining bacon-onion mixture to pan. Stir in about half the collards until wilted, 1 to 2 minutes.
8. Add remaining collards and stir until all are wilted, 1 to 2 minutes more.