African Style Collard Greens
Southern-style cooking has deep roots in West African cuisine. From the ingredient choices to the preparation, one can easily see the influence African cooking has on several dishes of the South. One of them is the preparation of greens. The stable green of the South is collard greens. America was first introduced to collard greens in the 1600s in Jamestown. This nutritious leafy vegetable was one of the few crops enslaved Black people were allowed to grow and harvest for themselves. Many West Africans employ green leafy vegetables in their dishes. In Ghana, kontomire (pronounced kontomeeray) is one of the most popular green leafy vegetables used to create several lovely dishes. Palm oil in this dish gives it its signature West African taste. You will commonly find fish paired with Ghanaian greens; however, I used smoked turkey in this recipe. I like the meaty and salty flavor smoked turkey lends to this dish. The use of smoked turkey reminds me of the robust and rich flavors you get in southern-style greens.
Caribbean Variations
Now in the Caribbean, callaloo is commonly used in soups and stews. Callaloo can be prepared using taro, amaranth, or Xanthosoma leaves. I remember eating some of the best callaloo soup in St Vincent and trying to recreate the same great essence at home. Depending on the style, you will find a variety of other vegetables that are paired with callaloo. You may find starchy vegetables like breadfruit, taro root, or can be paired with pumpkin and corn. Whichever regional version of callaloo you eat, I’m sure you will not be disappointed. Perhaps I will post a callaloo recipe one of these days.
What to eat with these African-Style Greens
If you searched through my blog, I’m sure you have noticed that rice is the most common ingredient featured in recipes. That said, rice will be the perfect pairing for this dish. I also recommend eating this with boiled white yam or green plantain. It would also make a great meal by itself.
What to eat with these African-Style Greens
If you searched through my blog, I’m sure you have noticed that rice is the most common ingredient featured in recipes. That said, rice will be the perfect pairing for this dish. I also recommend eating this with boiled white yam or green plantain. It would also make a great meal by itself.
African Style Collard Greens
Ingredients
- 1/4 cup vegetable oil
- 1 medium diced onion
- 6 cloves of garlic
- 2 diced tomatoes
- 12 cups collard greens washed and thinly cut into ribbons
- 2 cups cabbage washed and thinly cut into ribbons
- 1 lbs smoked turkey
- 2 2 small or 1 large seasoning or stock cubes
- 1/4 cup palm oil
- 6 cloves of garlic
- 1¼ cup vegetable oil
- 1 habanero (optional)
- additional salt to taste
Instructions
- Heat vegetable oil over medium heat. Add onions and sautee for 5-6 minutes.
- Add garlic to the sauteed onions for 2 minutes.
- Add chopped tomatoes and cook down for 10 minutes.
- Crumble and add the seasoning cube to the pot.
- Add the collard greens and cabbage.
- Cover the pot and cook down for 15 minutes.
- Add the smoked turkey to the pot and continue to cook until the greens are tender (approx 45 min).
- Finish the dish with palm oil and heat until melted (optional). Add any additional salt needed to taste.
