Pan-Fried Collard Greens

Name: Pan-Fried Collard Greens
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Ingredients: 2 pounds collard greens, stems removed; 1tablespoon distilled white vinegar; 1tablespoon kosher salt (Diamond Crystal); 1 pound turkey (smoked Cajun or regular preferably neck or wings, cut up); 1pound ham hock, sliced (see Tip); 2large yellow onions, coarsely chopped; 1 to 2habanero peppers, stemmed and halved; 6cups unsalted chicken broth, store-bought or homemade; 1 tablespoon Bouillon (chicken better than); 1tablespoon seasoned salt; 1 bouillon (chicken seasoning cube, such as Maggi (optional)); 4 ounces barracuda or other fish (optional), rinsed, skin removed and broken into chunks (dried); ½cup olive oil

5 steps

Prep:45minCook:1h 30min

Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that’s spicy with habaneros (Liberia is known for being the “Pepper Coast” of Africa), and rich with the flavors of ham, turkey and chicken My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) - al

Updated at: Wed, 16 Aug 2023 19:46:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories646.1 kcal (32%)

Total Fat38.8 g (55%)

Carbs19.9 g (8%)

Sugars4.6 g (5%)

Protein53.8 g (108%)

Sodium3455.4 mg (173%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 poundscollard greens

stems removed

1 tablespoondistilled white vinegar

1 tablespoonkosher salt

1 poundturkey

smoked Cajun or regular preferably neck or wings, cut up

1 poundham hock

sliced

2yellow onions

large, coarsely chopped

1habanero peppers

stemmed and halved

6 cupsunsalted chicken broth

store-bought or homemade

1 tablespoonBouillon

chicken better than

1 tablespoonseasoned salt

1bouillon cube

chicken seasoning cube, such as maggi, optional ))

4 ouncesbarracuda

or other fish, optional, rinsed, skin removed and broken into chunks, dried

½ cupolive oil

Instructions

Step 1

Step 1 Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.

Step 2

Step 2 Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.

Step 3

Step 3 In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.

Step 4

Step 4 Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.

Step 5

Step 5 Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.

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