Instructions: Mix olive oil, lime juice, garlic, salt and pepper and marinate pork chops in mixture at least an hour or overnight. (Much of the salt will remain in the marinade when you remove the pork chops.)

Puree beans in blender. Saute bacon and garlic, then add pureed beans and bring to boil. Stir in 1/2 cup farinha to thicken beans, and reduce heat to low, adding more farinha if needed to reach desired consistency.

Chop collards by stacking several leaves, rolling them lengthwise like a cigar, then slicing crosswise. Cut them as finely as possible; Brazilian cooks take pride in their needle-thin couve. Set aside.

Fry pork chops in non-stick pan until brown, adding some marinade liquid if they start to stick.

In another pan, saute garlic and salt in olive oil and add collards. Cook over medium heat until wilted. Serve with Brazilian rice (see page 3 above).

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