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Jamaican-style greens
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| Artist: |
_ |
| Categories: |
Jams & Jellies, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Collard greens, kale or | | | Mustard greens | | 1/4
| cup | Water | | 1 1/2
| tbsp | Olive oil | | 1
| cup | Finely chopped onion | | 1
| small | Red jalapeno pepper, stemmed | | | Seeded and finely chopped | | 1/8
| tsp | Allspice | | 1/4
| tsp | Salt | | | Freshly ground black peppere | | 2
| tsp | Lemon or lime juice |
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Procedures:
| 1 | Wash the greens well in several changes of water. | | 2 | Remove the thick rib from the center of the leaves; chop coarsely. | | 3 | Put the greens with ?cup water into a large pot. | | 4 | Place over medium heat, cover and cook until wilted, about 10 minutes. | | 5 | Stir often. | | 6 | Drain. | | 7 | Heat the olive oil in a skillet over medium heat. | | 8 | Add the onion and jalapeno; saute 5 minutes. | | 9 | Stir in the greens, allspice, salt and pepper; saute 5 minutes. | | 10 | Stir in the lime juice and serve. |
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