Ingredients

The following ingredients have 4 Servings
  • 1 ½ - 2 tbsp Oil
  • 1 ½ - 2 oz Spicy Pepperoni julienned ( (about 18 – 20 original pepperoni slices))
  • ⅓ - 1/2 small Onion or ½ large Shallot thinly sliced
  • 3 Garlic Cloves thinly sliced or chopped ( (I like garlic and used 3 cloves))
  • 13 - 14 oz 375 – 400 grams Collard Greens stemmed and coarsely chopped ( or 4 cups firmly packed chopped Collard Greens)
  • Pinch of Salt or to taste
  • ¼ tsp Black Pepper or to taste
  • 1 ½ tsp Lime Juice

Instruction

  • Heat oil in a saute pan, add pepperoni, onion, garlic and saute stirring constantly on medium high heat until onions are soft.
  • Add handful of chopped greens at a time, stir until wilted before adding more.
  • Add about 1 tbsp. of water, pinch of salt, stir, cover and cook on medium – medium heat stirring in between until most of the water evaporates and collard greens are almost cooked, about 5 – 7 minutes.
  • Remove the cover and continue cooking stirring occasionally until the greens are crisp and tender.
  • Add pepper powder, lime juice and more salt if required. Give a good stir.
  • Transfer to a serving bowl and serve as a side dish.