Flash-Cooked Kale or Collards with Lemon Juice

Name: Flash-Cooked Kale or Collards with Lemon Juice
Prep time: 15 min
Total time: 15 min
Cuisine: Brazilian
Ingredients: ⅓ to ½ cup fresh lemon juice, wine vinegar, or sherry vinegar; ⅓ to ½ cup fresh lemon juice, wine vinegar, or sherry vinegar; ⅓ to ½ cup fresh lemon juice, wine vinegar, or sherry vinegar; 1 to ½ pounds kale or collard greens; 1 to ½ pounds kale or collard greens; Salt and black pepper to taste; Salt and black pepper to taste; 3 tablespoons peanut oil or extra virgin olive oil; 3 tablespoons peanut oil or extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
15 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Kale and collards are interchangeable here; just make sure to discard any stems more than ⅛ 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.

Ingredients

1 to ½ pounds kale or collard greens
3 tablespoons peanut oil or extra virgin olive oil

Americas
Brazil
Side dish
Vegan
Gluten-free

Method

Separate the stems and leaves of the greens. Chop the stems into 1-inch sections and shred the greens: 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 m