Flash-Cooked Kale or Collards with Lemon Juice

Makes: 4 servings

Time: 15 minutes

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Regardless of what green you choose, make sure the stems are ⅛ inch thick or less; strip away and discard thicker stems.

Other vegetables you can use: any dark greens like turnip, mustard, or dandelion, or shredded cabbage of any type

• 1–1½ pounds kale or collards, rinsed well and patted dry
• 3 tablespoons olive oil
• Salt and pepper
• ⅓–½ cup fresh lemon juice, wine vinegar, or sherry vinegar

1. Separate the leaves from the stems. Chop the stems into 1-inch sections; stack the leaves, roll them up like a cigar, and cut into thin strips (see below).
2. Put the oil in a well-seasoned cast-iron or nonstick large skillet over high heat. When it’s very hot but not yet smoking, toss in the stems. Cook, stirring almost constantly, until they begin to brown, 3 to 5 minutes.
3. 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 ⅓ cup lemon juice or vinegar. Taste, adjust the flavors, and serve immediately or at room temperature.