Jamaican-Style Greens
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
collard greens
kale, or mustard greens |
* |
| ¼ | cup |
water
|
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | cup |
onions
finely chopped |
|
| 1 | small |
jalapeño pepper
red, stemmed, seeded, finely chopped |
*
|
| ⅛ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | teaspoons |
lemon juice
or lime juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
collard greens
kale, or mustard greens |
* |
| 59 | ml |
water
|
|
| 23 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 1 | small |
jalapeño pepper
red, stemmed, seeded, finely chopped |
*
|
| 0.6 | ml |
allspice
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1E+1 | ml |
lemon juice
or lime juice |
|
Directions
Wash the greens well in several changes of water. Remove the thick rib from the center of the leaves; chop coarsely.
Put the greens with ¼ cup water into a large pot. Place over medium heat, cover and cook until wilted, about 10 minutes. Stir often. Drain.
Heat the olive oil in a skillet over medium heat. Add the onion and jalapeno; sauté 5 minutes. Stir in the greens, allspice, salt and pepper; sauté 5 minutes.
Stir in the lime juice and serve.
