Yield: 6 servings
|2 pounds||Collard greens, kale or|
|\N \N||Mustard greens|
|1½ tablespoon||Olive oil|
|1 cup||Finely chopped onion|
|1 small||Red jalapeno pepper, stemmed|
|\N \N||Seeded and finely chopped|
|\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.