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.