Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb Collard greens
- 2 tbl Canola oil
- 1/2 cup Finely chopped onion
- 1 x Jalapeno pepper, seeded and Minced
- 2 med Plum tomatoes, peeled, Seeded and chopped
- 1/4 tsp Salt
- Freshly ground black pepper
- 1 tbl Lemon juice
Directions
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.
Heat the oil in a large skillet. Add the onion and jalapeno; saute 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. Serve.
Category:Kenyan Recipes
Category:Kenyan Snacks