Kale and collards are interchangeable here; just make sure to discard any stems more than 1/8 inch thick—they will not cook in time. Other vegetables you can prepare this way: any dark greens, like turnip, mustard, dandelion; shredded cabbage of any type.

　　

Ingredients

4 servings

　　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

　　

Step 1

Separate the stems and leaves of the greens. 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.

　　

Step 2

Put the oil in a large skillet or wok, well seasoned or nonstick, over high heat. When the oil smokes, toss in the stems. Cook, stirring almost constantly, until they begin to brown, 3 to 5 minutes.

　　

Step 3

Add the greens and continue to cook, stirring, until the greens wilt and begin to brown, less than 5 minutes. Turn off the heat, season with salt and pepper, and add about 1/3 cup lemon juice. Taste, adjust the seasoning, and serve immediately or at room temperature.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.