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Name: Joeys Seared Collards
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 c Collard greens; pn Salt and pepper; Tabasco sauce -- to taste; 2 tb Lime juice -- about 1 lime; 3 tb olive oil

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INGREDIENTS

3 c Collard greens
pn Salt and pepper
Tabasco sauce -- to taste
2 tb Lime juice -- about 1 lime
3 tb olive oil

Servings

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

NOTES

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Joeys Seared Collards

3 c Collard greens 
 pn Salt and pepper 
  Tabasco sauce -- to taste 
2 tb Lime juice -- about 1 lime 
3 tb olive oil

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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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 4 Servings

Calories: 30
Calories from Fat: 24 (80%)

Amt Per Serving		% DV

	Total Fat 2.6g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 5.5mg		0 %
Potassium 45.7mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 1g	4 %
	Sugars, other 0.6g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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