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
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.