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Add a photoServings: 6
Ingredients
- 2 lb Collard greens
- 2 Tbsp. Canola oil
- 1/2 c. Finely minced onion
- 1 x Jalapeno pepper, seeded and Chopped
- 2 med Plum tomatoes, peeled, Seeded and minced
- 1/4 tsp Salt Freshly grnd black pepper
- 1 Tbsp. Lemon juice
Directions
- 1. Wash the collard greens in several changes of water. Remove the stems.
- Stack the greens a few at a time and cut crosswise into 1/2-inch wide strips. Bring a large pot of water to the boil, add in the collard greens and cook 10 min. Drain and rinse with cool water. Squeeze out the excess moisture.
- 2. Heat the oil in a large skillet. Add in the onion and jalapeno; saute/fry 5 min. Add in the tomatoes and cook 1 minute.
- 3. Stir in the greens, salt and pepper. Cook 5 min. Stir in the lemon juice and cook 1 minute. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 77 | |
| Calories from Fat 45 | 58% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 216mg | 6% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.54g | 1% |
| Protein 2.45g | 4% |
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