| 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 |
tb |
Olive oil |
| 1 |
c |
Finely chopped onion |
| 1 |
sm |
Red jalapeno pepper, stemmed |
|
|
Seeded and finely chopped |
| 1/8 |
ts |
Allspice |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black peppere |
| 2 |
ts |
Lemon or lime juice |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”