| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jamaican | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | lb | Collard greens, kale or |
| Mustard greens | ||
| 1/4 | c | Water |
| 1 1/2 | T | Olive oil |
| 1 | c | Finely chopped onion |
| 1 | Red jalapeno pepper, stemmed | |
| Seeded and finely chopped | ||
| 1/8 | t | Allspice |
| 1/4 | t | Salt |
| Freshly ground black peppere | ||
| 2 | t | Lemon or lime juice |
INSTRUCTIONS
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. Stir in the lime juice and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 98.4mg
Potassium: 39.5mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.1g
Protein: <1g