Ingredients

1/4 c. neutral oil

1 1 bunch scallions, white and green parts, thinly sliced

2 lb. mustard greens, sliced ¼”-½” 

Kosher salt

Freshly ground black pepper

Crushed red pepper flakes, hot sauce, or hot pepper vinegar (optional)

Lemon wedges, for serving

Preparation

Step 1In a large deep skillet or wok, heat the oil over high heat until it shimmers. Add the scallions and cook, stirring frequently, until they just begin to brown on the edges, about 2 minutes.Step 2Add the greens in handfuls, tossing to coat in oil. As they begin to wilt, keep adding them by handfuls.Step 3Once all the greens are in the pan, keep stirring and tossing constantly, until they darken and begin to brown and crisp on the edges. Taste to see if you like the texture. (I prefer mine with some crunch, but cook them the way you like them.)Step 4Season to taste with salt and pepper. If you want a little heat, add a pinch of red pepper flakes or a dash of hot sauce or hot pepper vinegar. Serve hot with lemon wedges.

Decades ago, I spent time living in a remote village in rural Kenya. Greens of all sorts were an essential part of the villagers’ diet. They led very busy lives—there was little time for leisurely slow-cooked dishes or pots that needed to be tended all day. Most dishes were cooked hot and fast. Their greens—whether collards, mustard, or even squash leaves—were sautéed in very hot oil or shortening, seasoned only with salt and pepper, and enlivened by scallions.  Akin to a stir-fry, these finely shredded greens retain a wonderful bite, with a balance of tender pieces and crispy edges. I have converted countless people using this technique, and even my Kentucky-bred husband now prefers them to the braised greens of his childhood. I particularly love cooking mustard greens this way, but you can sub in collards, turnip greens, kale, or any combination with equal success. I often buy the triple-washed bagged greens to keep things super simple.  Unlike many recipes, you do not salt these until the end, because salting draws out the water and prevents crisping.