Grilled Collards And Jicama With Sweet Pepper Recipes

20 BEST WAYS TO COOK JICAMA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a jicama recipe in 30 minutes or less!

GRANDMA'S COLLARD GREENS

Steps:

• Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
• Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

JíCAMA AND GRILLED RED PEPPER SLAW

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
• Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

Steps:

• Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
• Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

GRILLED COLLARDS AND JICAMA WITH SWEET PEPPER

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.