Ingredients
- 2 collard greens
- 2 tomatoes (plum)
- 1 jalapeno pepper
- 1 pepper
- 60 gr onion
- 30 ml canola oil
- 16 ml lemon juice
- 1 gr salt
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 cm 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.
