Nigerian Collard Greens Recipes

SUKUMA WIKI

Steps:

• Get the oil preheated in the pan
• Add the diced onions and cook till golden brown about 5 minutes
• Add the beef and season with salt and bouillon cube. Stir well and cook till tender
• Add tomatoes and leave to cook for about 3 minutes or till the tomatoes become
• Stir in the collard greens or kale and cook till the leaves become tender.

LIBERIAN STYLE COLLARD GREENS

Steps:

• Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
• Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
• Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

SPICY AFRICAN COLLARD GREENS

Steps:

• Lightly coat a 6-quart stockpot with olive oil spray; heat over medium-high setting.
• Add chopped yellow onions and garlic.
• Sauté until onion is caramelized, about 5 minutes, adding small amounts of broth for moisture as needed.
• Stir in jalapeno and green onions.
• Add greens to the stockpot; mix well.
• Stir in hot water, dried spices and Stevia Plus. (if using)
• Partially cover; reduce heat to low.
• Simmer until greens are tender, 45 minutes to 1 hour. (Add small amounts of hot water if needed to keep greens from becoming dry.)

COLLARD GREENS

Steps:

• In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
• Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
• To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.

KICKIN' VEGETARIAN COLLARD GREENS

Steps:

• Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
• Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

WEST AFRICAN COLLARD GREENS

Steps:

• Fry onions and meat until tender.
• Add collards and more oil, fry until heated.
• Crumble Maggi cubes in and mix.
• Serve over rice, with a side of fried plantain. Yum!

BEST EVER COLLARD GREENS

Steps:

• Heat broth.
• Add remaining ingredients.
• If there is not enough broth to cover greens, add more.
• Bring to a boil, then reduce heat& simmer for about 3 hours.
• Remove bay leaves.