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

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.

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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