Recipe courtesy of fojol bros.
Show: Eat St.
Episode: Planet Food
Print
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 2 pounds collard greens, stemmed
  • 2 yellow onions, sliced
  • 1 tablespoon corn oil
  • 8 cloves garlic
  • 4 plum tomatoes, sliced
  • 2 jalapeno peppers, sliced lengthwise

Directions

Cook the collard greens in boiling water until tender, 12 to 15 minutes, and then spread out on a baking sheet to cool. Meanwhile, cook the onions in a pan over medium heat with no oil to sweat them, stirring frequently, for 7 to 8 minutes. Add the corn oil and garlic cloves and cook for 5 minutes. Squeeze the water out of the collard greens using your hands, forming small balls. Chop into 1-inch cubes. Add the tomatoes to the onion and garlic mixture and cook for 7 to 8 minutes, and then stir in the collard greens and cook for 5 to 7 minutes longer. Remove from the heat and stir in the jalapenos. Season with salt. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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