Serving Size : 6

• 2 pounds Collard greens
• 2 tablespoons Canola oil
• 1/2 cup Finely chopped onion
• 1 Jalapeno pepper -- seeded and Minced

• 2 medium Plum tomatoes, peeled, seeded and chopped
• 1/4 teaspoon Salt
• Freshly ground black pepper
• 1 tablespoon Lemon juice

1. Wash the collard greens in several changes of water. Remove the stems.
   Stack the greens a few at a time and cut crosswise into 1/2-inch wide strips. Bring a large pot of water to the boil, add the collard greens and cook 10 minutes. Drain and rinse with cold water. Squeeze out the excess moisture.
2. Heat the oil in a large skillet. Add the onion and jalapeno; saute 5 minutes. Add the tomatoes and cook 1 minute.
3. Stir in the greens, salt and pepper. Cook 5 minutes. Stir in the lemon juice and cook 1 minute. Serve.

Data per serving (for 6 servings):
Calories......115 Carbohydrates......15g Monounsaturated........3g Protein........6g Sodium...........176mg Polyunsaturated fat....2g Fat............5g Saturated fat.......0g Cholesterol...........0mg
From "Kwanzaa - An African-American Celebration of Culture and Cooking" by Eric V. Copage