Ingredients:

2 lb Collard Greens

2 tablespoon Canola oil

½ cup finely chopped onion

1 jalapeno pepper, seeded and minced

2 medium plum tomatoes, peeled, seeded and chopped

¼ teaspoon salt

Freshly ground black pepper

1 tablespoon lemon juice

Instructions

Wash the collard greens in several changes of water. Remove the stems. Stack the greens a few at a time and cut crosswise into ½ - inch wide strips. Boil a large pot of water, add the collard greens and cook 10 minutes. Drain and rinse with cold water. Squeeze out the excess moisture.

Heat the oil in a large skillet. Add the onion and jalapeno; sauté 5 minutes. Add the tomatoes and cook 1 minute. Stir in the greens, salt and pepper. Cook 5 minutes. Stir in the lemon juice and cook 1 minute. Serves 6.