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.

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