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Couve is a type of leafy green vegetable, similar to collard greens, commonly used in Brazilian and Portuguese cuisine.

Couve is most famous in 'couve à mineira' but can also be sautéed, added to soups, stews, omelets, and used as a side dish.

Yes, blanch the leaves in boiling water for 1-2 minutes, cool in ice water, drain, and freeze in airtight containers.

Yes, the stems are tough and should be removed before cooking for a better texture.

Couve is related to kale and collard greens but tends to have a milder flavor and more tender leaves.

Garlic, onion, olive oil, salt, pepper, and bacon are traditional seasonings for couve.

Cook couve quickly over high heat and avoid adding too much liquid.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Wash the leaves thoroughly, remove the tough stems, stack the leaves, roll them tightly, and cut them into thin strips.

Wrap couve leaves in a paper towel and place them in a plastic bag in the refrigerator; use within a week.

Do not overcook couve; sauté quickly on medium-high heat for maximum flavor and tenderness.

Yes, couve can be thinly sliced and massaged with olive oil and lemon juice for salads.

When sautéed, couve cooks in about 3-5 minutes. In soups or stews, it can simmer for 10-15 minutes.

Yes, couve can be eaten raw when cut into very thin strips and well-seasoned.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Sauté quickly and avoid overcooking; adding a squeeze of lemon juice after cooking can help preserve the color.