Kenyan-Style Collard Greens with Lemon
This collard greens recipes is a delicious departure from the everyday methods.
- 2 pounds collard greens
- 2 tablespoons Canola oil
- 1/2 cup finely chopped onion
- 1 Jalapeno pepper -- seeded and
minced
- 2 medium Plum tomatoes, peeled
- seeded and chopped
- 1/4 teaspoon salt
- freshly ground black pepper
- 1 tablespoon lemon juice
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. Serve.
Data per serving (for 6 servings):
Calories......115 Carbohydrates......15g Monounsaturated........3g
Protein........6g Sodium...........176mg Polyunsaturated fat....2g
Fat............5g Saturated fat.......0g Cholesterol...........0mg
From "Kwanzaa - An African-American Celebration of Culture
and Cooking" by Eric V. Copage