Flash-Cooked Kale Or Collards With Lemon Juice
Category: Southern Vegetables
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 1/2 pound kale or collard greens
- 3 tablespoons peanut oil or extra-virgin olive oil
- salt and ground black pepper, to taste
- 1/2 cup fresh lemon juice, wine vinegar or sherry vinegar
Separate the stems and leaves of the greens. Chop the stems into 1-inch sections and shred the leaves: stack them, then roll them up like a cigar and cut into thin strips. Put the oil in a large skillet or wok, well-seasoned or nonstick, over high heat. When the oil smokes, toss in the stems. Cook, stirring almost constantly, until they begin to brown, 3 to 5 minutes. Add the greens and begin to brown, fewer than 5 minutes. Turn off the heat, season with salt and pepper, and add about 1/3 cup of lemon juice. Taste, adjust the seasoning, and serve immediately or at room temperature.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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