Flash Cooked Kale

While we are still awaiting the first kale of the year, harvest time is just around the corner. This kale recipe is a quick weeknight vegetable side that will jazz up the color on your plate and satisfy your taste buds.
When it comes to greens like kale, sometimes simple preparations are best, especially when you are knee deep in the “busy” of life. This recipe can easily be changed to include other hearty greens such as collards, so get creative.
Recipe By Mark Bittman from the How to Cook Everything® app
Serves: 2-4
Prep Time: 5 min
Cook Time: 10 min
Ready In: 15 min
  • 1 to 1½ lbs kale, washed and well dried
  • 3 TBSP peanut oil or extra virgin olive oil
  • Salt and freshly ground black pepper
  • ⅓ to ½ c freshly squeezed lemon juice, wine vinegar, or sherry vinegar
  1. Separate the leaves from the stems of the kale. Chop the stems into 1-inch sections. Stack the leaves, roll them up like a cigar, and cut into thin strips.
  2. Put the oil in a well-seasoned or nonstick large skillet over high heat. When the oil smokes, toss in the stems. Stir constantly until stems brown, 3 to 5 minutes.
  3. Add the leaves and continue to cook while stirring until they wilt and begin to brown.
  4. Turn off the heat, season with salt and pepper, and add lemon juice or vinegar.
  5. Serve immediately or at room temperature.