Food & Recipes

1. Rinse collard greens and kale in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. You should have about 8 packed cups.

2. In a well-seasoned heavy skillet or wok, heat the grapeseed oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add half of the collard greens and cook, stirring, for another 30 seconds.

3. Add half of the kale and cook, stirring, for about 1 minute, until it begins to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.

4. Season with salt, pepper, and lemon juice. Add a few drops of hot pepper sauce, if desired.

1. Whisk together yolk, mustard, and ¼ teaspoon salt until combined. Add about ¼ cup oil drop by drop, whisking
constantly until mixture starts to thicken.

2. Add vinegar and lemon juice, then remaining ½ cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not incorporating into the mixture, stop adding oil and whisk vigorously until smooth, then continue adding oil.

3. Add salt to taste. Chill and cover until ready to use.

Note: The fresher the egg, the better it will incorporate into the mixture. Try using safflower, sunflower, or black truffle olive oil for subtle taste variations.