Grilled Collards and Jicama with Sweet Pepper

Patrick Johnson


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 vote

10 Min
10 Min


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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

How to Make Grilled Collards and Jicama with Sweet Pepper


  • 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.

Printable Recipe Card

About Grilled Collards and Jicama with Sweet Pepper

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

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