Collard Greens in Lemon Sauce

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Collard Greens in Lemon Sauce

 

2 pounds collard greens

1 3/4 cups water

2 tablespoons vegetable oil

1 medium onion, chopped

2 medium plum tomatoes, peeled, seeded, chopped

1 serrano chile, seeded and minced

2 1/2 tablespoons fresh lemon juice

1 tablespoons all purpose flour

1/2 teaspoon salt

 

In a large sink of lukewarm, agitate the collard

greens well to remove any hidden grit. Carefully lift

the greens out of the water and transfer them to a

colander, leaving the grit on the bottom of the sink.

Repeat the procedure in a sink of fresh water. Remove

and discard the woody stems. Stack the collard leaves

a few at a time and cut them crosswise into 1/2 inch

wide strips. Bring 1 cup of the water to a boil in a

large skillet. Add the collard greens, cover and cook

over medium heat, stirring often, until the greens are

barely tender, about 10 minutes. Drain the greens

well. Heat the oil in a large skillet. Add the onion

and chile pepper and cook over medium heat, stirring

often, until softened, about 5 minutes. Add the

tomatoes and cook for 2 minutes. Stir in the drained

greens. In a medium bowl, whisk the remaining 3/4 cup

water with the lemon juice, flour and salt until

smooth. Stir this into the greens, reduce the heat to

low and simmer, stirring often, until the sauce has

thickened and the flour flavor has cooked away, about

3 minutes. Serve immediately.

 

 

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