Today I’m going to show you how I make my Liberian style collard greens. Thorough directions below!

Ingredients
5 bushels of collard greens
5 chicken legs
1 smoked turkey leg
3 habanero peppers
1 whole white onion
Minced garlic
Garlic powered
Black pepper
Seasoning salt
Chicken cubes
Accent (optional)

First you’ll want to soak your greens in vinegar water to clean them. After soaking chop them as small as possible. Set greens to the side. Rinse off you smoked turkey leg and chop it in small cubes. Add your diced turkey with bone to a pot with half of a died white onion, 1 teaspoon of seasoning salt, 1 teaspoon of garlic powder and 3 chicken cubes. Add water to your pot. Enough water to cover the turkey bone completely. Let that simmer on low to medium heat for about an hour. While your broth is cooking skin and season your chicken legs. You can use any seasoning you’d like. I use seasoning salt, garlic powder and pepper. Start to fry your chicken legs until they are golden brown. In a new large pot take about 1 cup of your chicken grease and add it your new pot. Let that heat up on medium heat and add your other half of white onion and 1 teaspoon of minced garlic. Sauté those for about 3 minutes. Add in your chopped greens slowly letting them cook down in size. You’ll want to season your greens with garlic powder, seasoning salt, 3 chicken cubes and a dash of Accent if you’d like. While your greens fry add in you 3 habanero peppers. Be sure to remove the stem and smash them in the pot. Add in your broth, enough to cover your greens. With all of the meat and onions in your broth as well. Add in you fried chicken legs. Cook on low to medium heat stirring occasionally. Once the broth has started to evaporate and the chicken has fallen off the bone remove all bones from the pot. Serve over white rice.

свернуть