Kenyan-Style Collard Greens with Lemon
Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes. 68
68
Ingredients
| 2 | pounds |
collard greens
|
* |
| 2 | tablespoons |
canola oil
|
|
| ½ | cup |
onions
finely chopped |
|
| 1 |
jalapeño pepper
seeded and minced |
* | |
| 2 |
italian plum (roma) tomatoes
peeled, seeded and chopped |
||
| ¼ | teaspoon |
salt
|
|
|
black pepper
freshly ground |
* | ||
| 1 | tablespoon |
lemon juice
|
Directions
Wash the collard greens in several changes of water. Remove the stems. Stack the greens a few at a time and cut crosswise into ½ 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, sauté 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.
Nutrition Facts
Serving Size 61g (2.2 oz)Amount per Serving
Calories 5178% of calories from fat
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
1g
Vitamin A 7%
•
Vitamin C 12%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
