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
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