Collard Greens with chili, lemon and ginger


  • 1 tablespoon of oil
  • 4 cups of sliced collard greens (remove the stems, roll the leaves and slice thinly)
  • 4 small red chilies, sliced
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of grated ginger
  • I teaspoon of lemon juice
  • Salt and pepper


Heat the oil, add the cumin seeds. When the seeds are popping, add the chilies and stir for a few seconds. Add the collard greens, ginger and salt and stir fry for about 4 minutes. When the leaves are tender, turn off the heat. Add black pepper and the lemon juice and stir together. Serve!