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Couve
Kale
Preparation info
- Serves
10
- Difficulty
Easy
Appears in
Published 1995
The Brazilian cook rolls the couve leaves like a long tight cigar. She holds them from the top in one fist, carefully slicing over her thumb and forefinger with a sharp knife in the other. The needlelike ribbons are perfectly shaped as she moves down the rolled greens.
Ingredients
1½ pounds 1 tablespoon - Salt and freshly
Method
Fold the kale leaves in half lengthwise and cut away the stems and inner ribs. Pile about 5 or 6 leaves on top of one another, folded in half lengthwise. Starting at the top and cutting across the leaves, julienne the leaves in needle-thin strips.
In a large skillet, heat the oil over medium heat. Add the kale, season with salt and pepper, and toss. Cook just short of the wilting point.