Grilled Collards and Jicama with Sweet Pepper

Patrick Johnson

By
@pwjohnso

This is what happens when you leave a fellow in the produce isle too long. Ahhhh, just a man and his thoughts.

I love jicama and I love to grill, so why not?


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
10 Min
Method:
Grill

Ingredients

2 bunch
collard greens, stems removed
1 large
jicama, peeled, sliced lenthwise
1 large
red bell pepper, stems and seeds removed, sliced into 1
2 Tbsp
olive oil (one for boiling water, one for jicama slices)
salt and pepper
hot sauce

Step-By-Step

1Preheat grill. Assuming you are grilling protien also, you will char the greens over direct heat. Use a high heat...approximately 400 degrees.

2Bring large pot of water to a rolling boil and add olive oil.

3Brush jicama slices with olive oil and season with salt and freshly ground pepper.

4Wilt greens in boiling water for approximately 2 minutes, remove from boiling water and quickly douse with cold water to stop cooking.

5Stack collard leaves in 6-8 leaf stacks.

6Grill jicama slices on one side until slightly charred (approximately 2 minutes).

7Flip jicama and place the collard stacks on the grill. Grill for approximately 2 minutes until greens are slightly charred on one side.

8Remove jicama from grill and flip collard stacks and grill for an additional 2 minutes.

9Slice jicama into 1 1/2" X 1/4" slices and rough chop collard stacks.

10Mix jicama, greens and red pepper. Season mixture with salt, pepper and hot sauce to taste.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy