Flash cooked Hominy with Kale or Collards
Ingredients
- 1 pound young kale or collards, or other dark green, washed
- 3 Tbsp peanut oil
- 1 Tbsp chopped jalapeno or other hot chile, or to taste
- 1 clove garlic, smashed and peeled, plus 1 Tbsp. minced garlic
- 1 1/2 cup cooked or canned hominy, very well drained
- salt
- freshly ground black pepper to taste
- Freshly squeezed juice of 2 limes, plus more if needed
Instructions
4 servings. Chop the greens into fairly small pieces; no dimension should be more than 2 inches. Put the oil in a wok or large skillet and turn the heat to high. A minute later, add the chile and the crushed garlic. Cook, stirring, until the garlic turns brown, 3 to 5 minutes. Turn off the heat and scoop out and discard the solids. Return the heat to high and add the hominy. Cook, stirring occasionally but not constantly, until the kernels begin to brown, about 5 minutes. Add the chopped greens and minced garlic. Cook, still over high heat, stirring almost constantly, until the greens wilt and begin to char at the edges, 5 to 8 minutes. Season with salt and pepper and add the lime juice. Taste, adjust seasoning - add more lime juice if necessary - and serve immediately.
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