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Kale Brazillian-Style

Page history last edited by Kim Dunkelberg 15 years ago

(from Stearns Farm Newsletter June 16 2008)

Young greens are perfect for this fast and flavorful dish. Kale is traditional, but collards will do just as well. Adapted from How to Cook Everything by Mark Bittman.

1 1/2 lbs young greens, washed and dried

3 Tbs olive oil

1 Tbs garlic, minced

salt and pepper to taste

1/4 cup fresh lemon juice or to taste

Make sure greens are well-dried - a salad spinner is good for this. Chop greens into pieces 2" square or smaller. Place a large skillet or wok over high heat for a few seconds. Add oil to hot pan and wait a few seconds more, then add greens and garlic. Cook over high heat, stirring almost constantly until greens wilt and soften - 3-8 minutes. Season with salt, pepper, and lemon juice. Taste and adjust seasonings, and serve immediately. 3-4 servings.