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.
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.