Kenyan-Style Collard Greens with Lemon
Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.
Yield
6 servingsPrep
15 minCook
25 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
|
* |
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
collard greens
|
* |
| 3E+1 | ml |
canola oil
|
|
| 118 | ml |
onions
finely chopped |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 2 | each |
italian plum (roma) tomatoes
peeled, seeded and chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
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.
