Flash-cooked kale or collards with lemon juice from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 308) by Mark Bittman

  • collard greens
  • lemons
  • peanut oil
  • EYB Comments

    Can substitute olive oil for peanut oil, wine vinegar or sherry vinegar for lemons, and turnip greens, mustard greens, dandelion greens, or cabbage for kale or collard greens.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for peanut oil, wine vinegar or sherry vinegar for lemons, and turnip greens, mustard greens, dandelion greens, or cabbage for kale or collard greens.

  • sturlington on April 07, 2013

    This recipe is fine but I think I prefer the Joy of Cooking's recipe for sauteed kale with garlic. p308.

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