2 lb Collard greens, kale or mustard greens
1/4 c Water
1 1/2 tb Olive oil
1 c Finely chopped onion
1 small Red jalapeno pepper, stemmed, seeded and finely chopped (optional)
1/8 ts Allspice
1/4 ts Salt
Freshly ground black peppere
2 ts Lemon or lime juice
Wash the greens well in several changes of water. Remove the thick rib from
the center of the leaves; chop coarsely.
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.
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: Garden Guides
Brooke Becker / 123RF Stock Photo 13336405