Fried Collards

This is a sort of healthier version of the Southern Fried Collards. This one does not use bacon or a lot of oil. It is not deep-fried, but rather flash-fried where you fry the collards for a very short time on a very hot skillet.

1. Get your collard greens leaves and cut the lower stems. Chop them pretty finely, maybe 1/4 inch in length, and set aside.

2. Roll collard green leaves in tight tubes, like you would roll a cigar (if you embarked on such a journey)

3. Now cut this tube into 2-inch stripes or so. No need to be overly perfect:

4. Put three tablespoons of oil into the skillet. I use olive oil that is suitable for grilling (can withstand hot temperature). Fry the stems first, until you see that they start to brown. Sprinkle with salt and pepper. I also add cayenne, but that's just me. I add cayenne to everything. Place fried stems into a bowl. Next, fry the leaves. You might have to do that in portions, so that the skillet is not overwhelmed. Again, fry just as the leaves start to brown, maybe just a few minutes per portion. 

Finely chop a fresh onion. Add a few drops of lemon juice. Stir. Enjoy warm.

To this particular batch I also added light steamed broccoli. But that's optional.