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The Brazilian cook rolls the couve leaves like a long tight cigar. First fold the leaves in half lengthwise and cut away the stems and inner ribs. Wash and pile it on top of one another and prepare “the cigar”. Hold the leaves and carefully slice it in needle-thin strips with a sharp knife.  
Just heat a large skillet with olive oil and add the couve. Try the salt. Cook short. It should retain its color and remain slightly crisp.