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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 1-10 Minutes / Number of Servings: 4 |
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Directions: 1. Wash the fresh collards thoroughly and tear them into strips, discarding the thick parts of the stems and any discolored leaves. Blot dry with paper towel.
2. Heat peanut oil in a wok over high heat. It should be very hot (but not smoking).
3. Add the greens, salt and pepper to the hot oil, and toss quickly and thoroughly for 30-45 seconds, until all the greens deepen in color. Do not overcook! The leaves should be slightly wilted, but not droopy.
4. Take the pan off the heat and toss the lime juice and the desired amount of Tabasco with the greens, coating them as you would for a salad. Serve immediately.
| Ingredients:
3 Tablespoon(s) peanut oil
2 Pound(s) fresh collard greens
2 Tablespoon(s) fresh squeezed lime juice
1 Pinch(s) (or to taste) salt
1 Teaspoon(s) (or to taste) pepper
1 Tablespoon(s) (or to taste) tabasco sauce |
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