Flash-Cooked Kale Or Collards With Lemon Juice

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

Add the greens and begin to brown, fewer than 5 minutes. Turn off the heat, season with salt and pepper, and add about 1/3 cup of lemon juice. Taste, adjust the seasoning, and serve immediately or at room temperature.