jamaican-style greens

Categories: Vegetables
Yield: 6 servings

Measure	Ingredient
2 pounds	Collard greens, kale or
	Mustard greens
¼ cup	Water
1½ tablespoon	Olive oil
1 cup	Finely chopped onion
1 small	Red jalapeno pepper, stemmed
	Seeded and finely chopped
⅛ teaspoon	Allspice
¼ teaspoon	Salt
	Freshly ground black peppere
2 teaspoons	Lemon or lime juice

1. Wash the greens well in several changes of water. Remove the thick rib from the center of the leaves; chop coarsely.

2. Put the greens with ¼ cup water into a large pot. Place over medium heat, cover and cook until wilted, about 10 minutes. Stir often. Drain. 3. Heat the olive oil in a skillet over medium heat.

Add the onion and jalapeno; saute 5 minutes. Stir in the greens, allspice, salt and pepper; saute 5 minutes.

4. Stir in the lime juice and serve.