A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Flash-Cooked Kale Or Collards With Lemon Juice
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- #49529
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound kale or collard greens
3 tablespoons peanut oil or extra-virgin olive oil
salt and ground black pepper, to taste
1/2 cup fresh lemon juice, wine vinegar or sherry vinegar
directions
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.
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nutrition data
Nutritional data has not been calculated yet.
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