Ingredients
6
6 servings
- •1 pound collard greens - rinsed, trimmed and chopped
- •2 cups water
- •1 tablespoon olive oil
- •0.75 cup chopped onions
- •8 cloves garlic, chopped
- •1 tablespoon olive oil
- •1.5 cups sliced green bell pepper
- •1 tablespoon fresh lemon juice
- •1 teaspoon salt
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon paprika
- •0.5 teaspoon ground allspice
- •2 tablespoons minced fresh ginger root
Instructions
- Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.
- Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 88
- Carbohydrate: 10g
- Fat: 5g
- Fiber: 4g
- Protein: 3g
- Sugar: 2g
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