Eric Adams
This healthier take on a soul-food tradition can be served as a side dish or, as shown here, it can become a hearty main dish with the optional addition of cooked beans and served on a bed of cooked rice. Note: If you are adding the optional Scotch bonnet chili, be sure to use gloves when handling it.
recipe | CC Péan
African Greens Mélange
Ingredients
- 2 Tbsp coconut oil
- 1 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 celery stalk, thinly sliced
- 1/2 Scotch bonnet chili, seeded and thinly sliced (optional)
- 2 bunches lacinato or dinosaur kale, ribs removed, leaves rolled and thinly sliced
- 1 bunch collard greens, ribs removed, leaves rolled and thinly sliced
- 1 tsp smoked paprika
- 1/3 cup low-sodium vegetable broth
- Pinch of salt
- 1 - 15 oz can dark black-eyed peas, drained and rinsed (optional)
- 4 cups cooked brown rice, to serve (optional)
Nutrition
Per serving:
- calories455
- protein16g
- fat10g
- carbs81g
- sugar4g
- fiber13g
- sodium176mg
Directions
01
- Heat oil in large pot over medium-high heat. Add onion and cook until translucent, stirring occasionally. Add garlic, bell peppers, celery, and Scotch bonnet chili, if using. Cook for about 2 minutes.
- Add greens and smoked paprika, stirring until greens begin to wilt and all ingredients are evenly distributed. Add vegetable broth and cover pot. Let vegetables steam for about 5 minutes, stirring occasionally to prevent sticking. Season with salt to taste. Stir in black-eyed peas, if using, and heat for 1 to 2 minutes to heat through. Serve hot over cooked brown rice, if desired.
