Kenyan-Style Collard Greens With Lemon

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Kenyan-Style Collard Greens With Lemon

 

2 pounds collard greens

2 tablespoons canola oil

1/2 cup finely chopped onion

1 jalapeno pepper, seeded, minced

2 medium plum tomatoes, peeled

seeded and chopped

1/4 teaspoon salt

freshly ground black pepper

1 tablespoon lemon juice

 

Wash the collard greens in several changes of water.

Remove the stems. Stack the greens a few at a time and

cut crosswise into 1/2-inch wide strips. Bring a large

pot of water to the 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; saut‚ 5 minutes. Add the tomatoes and cook 1

minute.

Stir in the greens, salt and pepper.

Cook 5 minutes. Stir in the lemon juice and cook 1

minute. Serve.

 

 

 

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