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


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


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