Tuesday, September 13, 2011

Flash-Cooked Greens with Lemon Juice

A new discovery! You know when the CSA throws broccoli greens in your box for the week that you'll be trying something new. I turned to good ol' Mark to see what he had to say about collards (we were instructed to prepare the broccoli greens like collards). Yep. He had a great recipe that, in my humble opinion, is FAR superior to the way I saw collards cooked and consumed as a kid.... (He suggests kale or collards; broccoli greens also work!)  (note: these do not cook down as much as the normal hour-long preparation does--they will remain chewy; I used almost 1/2 a pound and got 3 generous servings from it)

~From How to Cook Everything, 10th anniversary edition

  • 1-1 1/2 pounds greens
  • 3 T. peanut oil or olive oil (I used olive)
  • salt and pepper
  • 1/3-1/2 cup lemon juice, wine vinegar, or sherry vinegar (I used lemon juice)
  1. Separate leaves from stems. Chop stems (if 1/8-inch or smaller in diameter; bigger stems should be discarded). Stack leaves, roll up, and slice thin.
  2. Put oil in a well-seasoned or nonstick large skillet over high heat. When the oil smokes, toss in the stems (if using). Cook, stirring almost constantly, until they begin to brown, 3 to 5 minutes.
  3. Add 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.

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