Ingredients

• 1 lb fresh spinach (or collard greens or kale)
• 1 Tbsp peanut oil
• 1/2 large onion, coarsely chopped
• 1 large tomato, chopped into small pieces
• 1/2 small lemon, sliced thin
• Fresh ground pepper to taste
• 2 Tbsp curry powder, or to taste

Directions

1. Wash the spinach thoroughly. Cook in a saucepan over low heat about 5 minutes; do not add water. (There is usually enough water already clinging to the leaves to steam the greens.) Collard greens or kale may take 7 - 10 minutes.
2. Heat the oil in a skillet and sauté the onion and tomato for 4 - 5 minutes. Add the cooked greens, lemon slices, and seasonings; stir constantly for a few minutes. Serve hot.

   Serving size: 1/2 cup