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Kenyan-Style Collard Greens with Lemon
| 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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