Flash-Cooked Kale or Collards with Lemon Juice

Regardless of what green you choose, make sure the stems are 1/8 inch thick or less (strip away and discard thicker stems; see left). Other vegetables you can use: any dark greens, like turnip, mustard, or dandelion, or shredded cabbage of any type.

1 to 11/2 pounds kale or collards, washed and well dried

3 tablespoons peanut oil or extra virgin olive oil

Salt and freshly ground black pepper

1/3 to 1/2 cup freshly squeezed lemon juice, wine vinegar, or sherry vinegar

• Separate the leaves from the stems of the kale or collards. Chop the stems into 1-inch sections; stack the leaves, roll them up like a cigar, and cut into thin strips.
• Put the oil in a well-seasoned or nonstick large skillet 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 leaves and continue to cook, stirring, until they wilt and begin to brown. Turn off the heat, season with salt and pepper, and add about 1/3 cup lemon juice or vinegar. Taste, adjust the seasoning, and serve immediately or at room temperature.

Flash-Cooked Kale or Collards with Feta and Tomato.
• Add 1 cup seeded and chopped tomato (canned is fine; drain them first) along with the kale or collard leaves in Step 3. Substitute up to 1 cup crumbled feta cheese for the lemon juice.

Flash-Cooked Kale or Collards with Fermented Black Beans.
• Add 1 tablespoon sliced garlic and 1/4 cup fermented black beans along with the kale or collard leaves in Step 3. Substitute 2 tablespoons soy sauce for the lemon juice.

MAKES: 4 servings

TIME: 15 minutes