Recipe taken and adapted from Sweet Basil ‘n Spice
- 1 to 1.5 lbs Collard greens
- 1 large onion, finely sliced
- 3 cloves of garlic, minced
- 1 lb uncooked beef, chicken, lamb or pork
- cut into 1-inch cubes
- 1 tsp salt
- 2 tbsp palm oil, refined coconut oil or canola oil
- 1 tbsp fish sauce (or worchestishire sauce)
- 1 large bouillon cube
- 1/3 cup palm oil, coconut oil, canola oil or peanut oil
- 3 tbsp tomato paste
- ½ tsp cayenne pepper or 1 minced habanero pepper (seeds removed)
- Rinse collard greens with cool water and pat dry with a clean towel. If desired, remove stems. Stack the leaves together, roll ino a fist-sized bundle and slice into ½ inch strips.
- Pile shredded greens into a large bowl. Rinse a second time.
- Slice the onion, mince the garlic and place on top of greens.
- On a stovetop, turn the heat to medium and melt two tablespoons of oil in the bottom of a large pot. Add the meat and sprinkle with salt. Cook, stirring occasionally until the meat is cooked through and starting to brown. Remove from the pot and keep warm in a bowl.
- Dump the bowl of greens, onion and garlic into the hot pan with oil. You may need to do it in two batches after the first batch wilts a bit. Put a lid on the pot and stir every few minutes, to mix the greens down and make sure they cook evenly.
- Stir in the remaining ingredients (fish sauce, 1/3 cup oil, tomato paste, spices). Add the meat and reduce the heat to low. Simmer for about 20 minutes or until the greens turn dark green.
- Serve over hot short grain brown rice.