How to Make African Collard Greens

The West African style of preparing collard greens actually originated in the southern United States. Greens, turnip tops, turkey legs and ham hocks were left to slaves to create dishes for their meals. Over time, African collard greens became a staple at the Southern supper table.

Instructions

Difficulty: Easy

Things You’ll Need:

• Chicken or beef, dried fish or pig's feet
• Onion
• Frozen collard greens
• Cooking oil
• Vegetable cubes
• Olive oil
• Minced garlic
• Chicken stock
• Smoked turkey, dark meat
• Fresh collard greens
• Crushed red pepper flakes
• Salt and pepper

Recipe I

1. Heat oil in a large, heavy skillet over medium heat. Add the onions and meat. Fry until tender.
2. Add more oil to the pan and incorporate it with the meat and onions. Add the collard greens. Stir and fry until the greens are heated through.
3. Crumble the vegetable cubes over the greens. Mix well. Heat through a few minutes while the vegetable cubes are incorporated.
4. Serve the greens over hot rice. Offer fried plantains on the side.

Recipe II

5. Heat the olive oil in a large, heavy pot over medium heat. Add the garlic and carefully saute it until it starts to turn golden brown. Take care not to turn the garlic.
6. Pour the chicken stock into the pot. Add the turkey meat. Put a lid on the pot, reduce the heat and simmer for 30 minutes.
7. Rinse the collard greens in a large colander. Pat dry between layers of paper towels. Trim the greens and chop them.
8. Add the greens to the pot. Increase the heat to medium high. Cook about 45 minutes and allow the greens to cook down. Stir occasionally.
9. Season to taste with salt and pepper. Turn the heat down to medium. Continue cooking 45 minutes to an hour until the greens are dark green and tender.
10. Drain the water from the greens and reserve it. Sprinkle the red pepper flakes over the greens and mix in. Use the reserve liquid when reheating leftovers.

Tips & Warnings

• Vegetable cubes, like Maggi, are available in most Asian grocery stores.