Yield: 6 servings
Measure | Ingredient |
---|---|
2 pounds | Collard greens, kale or |
\N \N | Mustard greens |
¼ cup | Water |
1½ tablespoon | Olive oil |
1 cup | Finely chopped onion |
1 small | Red jalapeno pepper, stemmed |
\N \N | Seeded and finely chopped |
⅛ teaspoon | Allspice |
¼ teaspoon | Salt |
\N \N | 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.