1. Wash the collard greens in several changes of water. Remove
Stack the greens a few at a time and cut crosswise into 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.
2. Heat the oil in a large skillet. Add the onion and jalapeno;
saute 5 minutes. Add the tomatoes and cook 1 minute.
3. Stir in the greens, salt and pepper. Cook 5 minutes. Stir in
the lemon juice and cook 1 minute. Serves 6.
From "Kwanzaa - An African-American Celebration of Culture
and Cooking" by Eric V. Copage