| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 3 |
c |
Collard greens |
|
pn |
Salt and pepper |
| 2 |
tb |
Lime juice — about 1 lime |
|
|
Tabasco sauce — to taste |
INSTRUCTIONS
This method of cooking collards is radically different from the southern
method of boil, boil, and boil some more. This method was shown to me by my
pal Dr. Joey Knauss, former chef at the East Coast Grill, who was lucky
enough to live in Brazil for a while. Here the greens are cooked quickly
over high heat and become tender without the hours of cooking the southern
style.
Wash, dry, and remove stems from the collards. Cut into ribbons about the
width of your little finger.
In a wok or the largest saute pan you have, heat the olive oil over high
heat until it just begins to smoke.
Quickly throw in the greens, add the salt and pepper, and stir madly for 30
seconds, turning the greens over and over until they have all wilted
slightly and have turned a rich, bright green. Remove from heat, add the
lime juice, Tabasco, and additional salt and pepper to taste, and stir
well.
Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
From: Hbarn60377 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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