Real Recipes From Real Home Cooks ®

grilled collards and jicama with sweet pepper

(1 rating)
Recipe by
Patrick Johnson
Kingwood, TX

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?

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Grill

Ingredients For grilled collards and jicama with sweet pepper

  • 2 bunch
    collard greens, stems removed
  • 1 lg
    jicama, peeled, sliced lenthwise
  • 1 lg
    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

How To Make grilled collards and jicama with sweet pepper

  • 1
    Preheat grill. Assuming you are grilling protien also, you will char the greens over direct heat. Use a high heat...approximately 400 degrees.
  • 2
    Bring large pot of water to a rolling boil and add olive oil.
  • 3
    Brush jicama slices with olive oil and season with salt and freshly ground pepper.
  • 4
    Wilt greens in boiling water for approximately 2 minutes, remove from boiling water and quickly douse with cold water to stop cooking.
  • 5
    Stack collard leaves in 6-8 leaf stacks.
  • 6
    Grill jicama slices on one side until slightly charred (approximately 2 minutes).
  • 7
    Flip jicama and place the collard stacks on the grill. Grill for approximately 2 minutes until greens are slightly charred on one side.
  • 8
    Remove jicama from grill and flip collard stacks and grill for an additional 2 minutes.
  • 9
    Slice jicama into 1 1/2" X 1/4" slices and rough chop collard stacks.
  • 10
    Mix jicama, greens and red pepper. Season mixture with salt, pepper and hot sauce to taste.

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