Couve is a delicious Brazilian dish of thinly sliced collard greens, cooked with garlic and onion and traditionally served as a popular accompaniment to feijoada, the Brazilian national dish comprised of black beans and pork. For Ranjani Tutia, E-RYT 200 and Ashram staff, this dish was one of the first she learned to make connecting her to her culinary heritage. Today, she shares her family’s special recipe.
2 bunches of collard greens
5 to 6 cloves of garlic (minced)
1 teaspoon salt
3 tablespoons olive oil
Prep time: 15 minutes
Cook time: 5-6 minutes
Wash the collard greens and remove stem. Stack the leaves on top of each other with the curved edge on one side and roll tightly. Using a chiffonade cut, slice the roll crosswise with a sharp knife into thin ribbons. Heat olive oil over medium heat. Add garlic and salt, stirring until garlic turns golden and fragrant. Add greens and saute 3-4 minutes until they soften, becoming bright green. Turn off heat and add salt to taste.
The Chiffonade Cut
Live, learn, and serve as an Ashram Yogi- a 3-month long program for seekers wanting to go deeper into the Integral Yoga teachings and practices. In the Kitchen, you will learn to cook vegetarian and vegan meals with seasonal farm-fresh produce, and local and ingredients.
About the Teacher(s)
Ranjani Tutia, E-RYT 200, first started out at the Integral Yoga Institute of NYC as a Karma Yogi in 1999. In 2002, she completed a 200-hr. Yoga Teacher Training and after graduating from the Ashram Yogi Farm-to-Table program in 2020 at Satchidananda Ashram-Yogaville was hired to serve there as Academy Administrator. She has a Master’s degree in Somatic Counseling Psychology – Dance/Movement Therapy from Naropa University and… Read More