Recipe| Ingredients | | | 2 | pound | collard greens | | | 2 | tablespoon | canola oil | | | 1/2 | cup | onion, finely chopped | | | 1 | each | jalapeno pepper, seeded and minced | | | 2 | each | plum tomatoes, peeled, seeded and chopped | | | 1/4 | teaspoon | salt | | | 1 | | 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 1/2 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, saute 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.
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