INGREDIENTS

INSTRUCTIONS

In a large sink of lukewarm, agitate the collard greens well to remove any
hidden grit.  Carefully lift the greens out of the water and transfer them
to a colander, leaving the grit on the bottom of the sink. Repeat the
procedure in a sink of fresh water.  Remove and discard the woody stems.
Stack the collard leaves a few at a time, and cut them crosswise into
1/2-inch wide strips.
Bring 1 cup of the water to a boil in a large skillet.  Add the collard
greens, cover, and cook over medium heat, stirring often, until the greens
are barely tender, about 10 minutes.  Drain the greens well.
Heat the oil in a large skillet.  Add the onion and chile pepper and cook
over medium heat, stirring often, until softened, about 5 minutes.  Add the
tomatoes and cook for 2 minutes.  Stir in the drained greens.
In a medium bowl, whisk the remaining 3/4 cup water with the lemon juice,
flour and salt until smooth.  Stir this into the greens, reduce the heat to
low, and simmer, stirring often, until the sauce has thickened and the
flour flavor has cooked away, about 3 minutes.  Serve immediately.
"There are many ways of making this very simple dish," says Maggie Marenga.
"You can use just onions or just tomatoes.  You can use heavy cream or
half-and-half instead of the water in the lemon sauce.  It's great with
beef or chicken stew.  Some people even put beef or chicken in their Sukuma
Wiki.  In Kenya, it is eaten on an almost daily basis."
>From KWANZAA: An African-American Celebration of Culture and Cooking by
Eric V. Copage.
Uploaded by Nan Blanchard; 73540,700
mrarchway@aol.com
Recipe By     : KWANZAA: An African-American Celebration of Culture and
Cook
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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