Category: Vegetables

2 lb Collard greens, kale or

Mustard greens

1/4 cup Water

1 1/2 tbsp Olive oil

1 cup Finely chopped onion

1 small Red jalapeno pepper, stemmed

Seeded and finely chopped

1/8 tsp Allspice

1/4 tsp Salt

Freshly ground black peppere

2 tsp 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 1/4 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.