Flash-Cooked Hominy with Kale or Collards
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 cups cooked or canned hominy, very well drained
freshly ground black pepper to taste
Freshly squeezed juice of 2 limes, plus more if needed
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.