Flash-Cooked Kale or Collards with Lemon Juice

• 1 to 1 1/2 pounds kale or collard greens
• 3 tablespoons peanut oil or extra virgin olive oil
• Salt and black pepper to taste
• 1/3 to 1/2 cup fresh lemon juice, wine vinegar, or sherry vinegar

1. Separate the stems and leaves of the greens.
2. Chop the stems into 1-inch sections and shred the greens: stack them, then roll them up like a cigar and cut into thin strips.
3. Put the oil in a large skillet or wok, well seasoned or nonstick, over high heat.
4. When the oil smokes, toss in the stems.
5. Cook, stirring almost constantly, until they begin to brown, 3 to 5 minutes.
6. Add the greens and continue to cook, stirring, until the greens wilt and begin to brown, less than 5 minutes.
7. Turn off the heat, season with salt and pepper, and add about 1/3 cup lemon juice.
8. Taste, adjust the seasoning, and serve immediately or at room temperature.

kale, peanut oil, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/flash-cooked-kale-or-collards-with-lemon-juice-386181 (may not work)