Flash-Cooked Kale or Collards with Lemon Juice

1. 1

   Separate the stems and leaves of the greens.

2. 2

   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.

3. 3

   Put the oil in a large skillet or wok, well seasoned or nonstick, over high heat.

4. 4

   When the oil smokes, toss in the stems.

5. 5

   Cook, stirring almost constantly, until they begin to brown, 3 to 5 minutes.

6. 6

   Add the greens and continue to cook, stirring, until the greens wilt and begin to brown, less than 5 minutes.

7. 7

   Turn off the heat, season with salt and pepper, and add about 1/3 cup lemon juice.

8. 8

   Taste, adjust the seasoning, and serve immediately or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.