6 cups chopped fresh collard greens
3 tablespoons olive or vegetable oil
1 medium onion, chopped
1 cup stewed tomatoes, chopped
1 green chili pepper, seeded and chopped
3 tablespoons lemon juice
1 tablespoon flour
1/2 to 1 cup water
1. Fill the bottom of a saucepan with about an inch of water. Insert strainer filled with greens and bring water to boil over
high heat. Turn down if water begins to evaporate. Cover and steam for 8 minutes.
2. Heat oil in skillet over medium high heat. Add onions, tomatoes, and chili peper and saute about 3 minutes or until the onion is clear. Reduce heat to low. Add additional oil to prevent sticking.
3. Mix lemon juice, flour, and 1/2 cup water in small bowl until well blended. Pour into onion mixture and mix well. Add 1/2 cup water, cooked greens, salt and pepper and mix well. Increase heat to medium, cover and cook for 3 minutes or until heat through.