GRILLED COLLARDS AND JICAMA WITH SWEET PEPPER

Grilled Collards and Jicama with Sweet Pepper image

Provided by Patrick Johnson @pwjohnso

Number Of Ingredients 6

2 bunch(es) collard greens, stems removed
1 large jicama, peeled, sliced lenthwise
1 large red bell pepper, stems and seeds removed, sliced into 1
2 tablespoon(s) olive oil (one for boiling water, one for jicama slices)
- salt and pepper
- hot sauce

Steps:

Preheat grill. Assuming you are grilling protien also, you will char the greens over direct heat. Use a high heat...approximately 400 degrees.
Bring large pot of water to a rolling boil and add olive oil.
Brush jicama slices with olive oil and season with salt and freshly ground pepper.
Wilt greens in boiling water for approximately 2 minutes, remove from boiling water and quickly douse with cold water to stop cooking.
Stack collard leaves in 6-8 leaf stacks.
Grill jicama slices on one side until slightly charred (approximately 2 minutes).
Flip jicama and place the collard stacks on the grill. Grill for approximately 2 minutes until greens are slightly charred on one side.
Remove jicama from grill and flip collard stacks and grill for an additional 2 minutes.
Slice jicama into 1 1/2" X 1/4" slices and rough chop collard stacks.
Mix jicama, greens and red pepper. Season mixture with salt, pepper and hot sauce to taste.