Kenyan-Style

2 tablespoon canola oil

1/2 cup onion, finely chopped

1 each jalapeno pepper, seeded and minced

2 each plum tomatoes, peeled, seeded and chopped

1/4 teaspoon salt

1 pepper, freshly ground

1 tablespoon lemon juice

1/2 inch wide strips. Bring a large pot of water to the boil, add the collard greens and cook

10 minutes. Drain and rinse with cold water. Squeeze out the excess moisture. Heat the oil in a large skillet. Add the onion and jalapeno, saute

5 minutes. Add the tomatoes and cook

1 minute. Stir in the greens, salt and pepper. Cook

5 minutes. Stir in the lemon juice and cook

1 minute. Serve.