grilled collards and jicama with sweet pepper

How To Make grilled collards and jicama with sweet pepper

• 1

  Preheat grill. Assuming you are grilling protien also, you will char the greens over direct heat. Use a high heat...approximately 400 degrees.
• 2

  Bring large pot of water to a rolling boil and add olive oil.
• 3

  Brush jicama slices with olive oil and season with salt and freshly ground pepper.
• 4

  Wilt greens in boiling water for approximately 2 minutes, remove from boiling water and quickly douse with cold water to stop cooking.
• 5

  Stack collard leaves in 6-8 leaf stacks.
• 6

  Grill jicama slices on one side until slightly charred (approximately 2 minutes).
• 7

  Flip jicama and place the collard stacks on the grill. Grill for approximately 2 minutes until greens are slightly charred on one side.
• 8

  Remove jicama from grill and flip collard stacks and grill for an additional 2 minutes.
• 9

  Slice jicama into 1 1/2" X 1/4" slices and rough chop collard stacks.
• 10

  Mix jicama, greens and red pepper. Season mixture with salt, pepper and hot sauce to taste.
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