Lime Jalapeño Collard Greens

Other
Blue bowl filled with ribbons of collard greens and carrots. A lime and two jalapeños are on the side of the bowl.

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This recipe was developed by Nubian Markets, a fast-casual eatery, grocery store, and community space centered on the African diaspora located in Nubian Square.

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
20 minutes
Cook Time:
10 minutes

Ingredients


Oil - 1 Tablespoon vegetable, avocado, canola or grapeseed oil Onion - 1 medium, white or yellow Carrot - 1 small Jalapeño - 1 Garlic - 2 cloves Collards - 1 large bunch Salt - ½ teaspoon kosher/sea salt or ¼ teaspoon table salt Pepper - ½ teaspoon Lime - 1 medium

Instructions

Step 1
Wash produce.
Step 2
Prepare the vegetables: Peel and finely slice the onion; Peel and julienne the carrot; Dice the jalapeño, either removing seeds or not depending on preference (the seeds are where the heat is, so remove them for a milder version); mince the garlic.
Step 3
Remove the collard leaves from the stem, and cut the leaves into ribbons (chiffonade). You can discard the stems.
Step 4
Heat oil in a skillet over medium-high heat.
Step 5
Sauté onions, carrot, and jalapeño until tender.
Step 6
Once the onion, carrot, and jalapeno mixture is tender, add the garlic to the skillet and saute for 1 minute or until fragrant.
Step 7
Add the collard greens and cook until wilted.
Step 8
When the collard greens are cooked season with salt, pepper, and lime juice.

Notes

Nutrition Information

Calories:
64 Calories
Fat:
4
Saturated Fat:
0.5
Carbohydrates:
Net Carb: 7
Dietary Fiber:
2.5
Protein:
2
Sodium:
163

Dietary Restrictions

Vegan