Flash-Cooked Kale or Collards with Lemon Juice

Name: Flash-Cooked Kale or Collards with Lemon Juice
Yield: 4 servings
Ingredients: 1 to 1 1/2 pounds kale or collard greens; 3 tablespoons peanut oil or extra virgin olive oil; Salt and black pepper to taste; 1/3 to 1/2 cup fresh lemon juice, wine vinegar, or sherry vinegar

December 14, 2011

Kale and collards are interchangeable here; just make sure to discard any stems more than 1/8 inch thick—they will not cook in time. Other vegetables you can prepare this way: any dark greens, like turnip, mustard, dandelion; shredded cabbage of any type.

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