Flash Cooked Greens with Lemon Juice (From Mark Bittman’s How to Cook Everything – pg 308)
1 lbs greens washed and well dried (this weeks brazing mix, radish or turnip greens and pac choi are all great options); 3 Tbs. peanut or olive oil; salt and pepper; 1/3 cup lemon juice, wine vinegar.
Roll leave like a cigar and chop into thin strips/ribbons, put oil is a large skillet over high heat until oil smokes, add greens and stems (you can add stems of greens earlier if they are tougher – as in kale or collards); Cook until leaves begin to brown and wilt. Turn off heat and season with salt pepper and the lemon juice/vinegar.