Kenyan-Style Collard Greens with Lemon
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onion, finely chopped
jalapeno pepper, seeded, finely chopped
plum tomatoes, peeled, seeded and chopped
freshly ground black pepper
Wash the collard greens in several changes of water.
Stack the greens a few at a time and cut crosswise into 1/2 inch wide strips.
Bring a large pot of water to a boil, add the collard greens and cook 10 minutes.
Drain and rinse with cold water.
Squeeze out the excess moisture.
Heat the oil in a large skillet.
Add the onion and jalapeno, saute 5 minutes.
Add the tomatoes and cook 1 minute.
Stir in the greens, salt and pepper.
Stir in the lemon juice and cook 1 minute.
Last Updated: Thu, Oct 14, 2010