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Kenyan-Style Collard Greens with Lemon

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Recipe

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

 

Yield

6 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds collard greens
*
2 tablespoons canola oil
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½ cup onions
finely chopped
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1 jalapeño pepper
seeded and minced
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2 italian plum (roma) tomatoes
peeled, seeded and chopped
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¼ teaspoon salt
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black pepper
freshly ground
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1 tablespoon lemon juice
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Ingredients

Amount Measure Ingredient Features
907.2 g collard greens
*
3E+1 ml canola oil
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118 ml onions
finely chopped
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1 each jalapeño pepper
seeded and minced
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2 each italian plum (roma) tomatoes
peeled, seeded and chopped
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1.3 ml salt
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1 x black pepper
freshly ground
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15 ml lemon juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 5178% 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?
 

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