Kenyan-Style Collard Greens with Lemon

These collard greens are flavorful and a great alternative to the long-cooking method.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients:

2 pounds collard greens
2 tablespoons Canola oil
1/2 cup finely chopped onion
1 Jalapeno pepper, seeds removed, finely chopped
2 medium plum tomatoes, peeled, seeded and diced
1/4 teaspoon salt
freshly ground black pepper
1 tablespoon lemon juice

Instructions:

1. Wash the collard greens in several changes of water. Remove the stems.
Stack the greens a few at a time and cut crosswise into 1/2-inch wide strips. Bring a large pot of water to the boil, add the collard greens and cook 10 minutes. Drain and rinse with cold water. Squeeze out the excess moisture.
2. Heat the oil in a large skillet. Add the onion and jalapeno; saute 5 minutes. Add the tomatoes and cook 1 minute.
3. Stir in the greens, salt and pepper. Cook 5 minutes. Stir in the lemon juice and cook 1 minute. Serves 6.
From "Kwanzaa - An African-American Celebration of Culture and Cooking" by Eric V. Copage