Title: Kenyan-style collard greens with lemon
 Categories: Vegetables
      Yield: 6 Servings
 
      2 lb Collard greens
      2 tb Canola oil
    1/2 c  Finely chopped onion
      1    Jalapeno pepper, seeded and
           Minced
      2 md Plum tomatoes, peeled,
           Seeded and chopped
    1/4 ts Salt
           Freshly ground black pepper
      1 tb 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.