Categories: Vegetables 
      Yield: 6 servings 
  
      2 lb Collard greens, kale or 
           Mustard greens 
    1/4 c  Water 
  1 1/2 tb Olive oil 
      1 c  Finely chopped onion 
      1 sm Red jalapeno pepper, stemmed 
           Seeded and finely chopped 
    1/8 ts Allspice 
    1/4 ts Salt 
           Freshly ground black peppere 
      2 ts Lemon or lime juice 
  
  1. Wash the greens well in several changes of water.  Remove the thick rib 
  from the center of the leaves; chop coarsely. 
  2. Put the greens with 1/4 cup water into a large pot.  Place over medium 
  heat, cover and cook until wilted, about 10 minutes.  Stir often.  Drain. 
  3. Heat the olive oil in a skillet over medium heat.  Add the onion and 
  jalapeno; saute 5 minutes.  Stir in the greens, allspice, salt and 
  pepper; saute 5 minutes. 
  4. Stir in the lime juice and serve.