Ingredients

• 1 pound collard greens - rinsed , trimmed and chopped
• 2 cups water
• 1 tablespoon olive oil
• 0.75 cups 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 teaspoons ground turmeric
• 0.5 teaspoons paprika
• 0.5 teaspoons ground allspice
• 2 tablespoons minced fresh ginger root

Instructions

1. 1 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.
2. 2 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.
3. 3 Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes.

Nutrition per serving