African Greens With Green Pepper Recipes

AFRICAN GREENS WITH GREEN PEPPER

Steps:

• Fry the onion and green pepper in hot oil in large saucepan until they begin to become tender.
• Add tomato and spinach or greens and water. Reduce heat and cover. Simmer until all is is tender, stirring occasionally.
• Add spices and peanut butter.
• Reduce heat to lowest possible and stir until sauce is smooth.

GREEN SHAKSHUKA

Steps:

• In a large skillet, heat oil over medium-high heat. Add Brussel sprouts, green pepper and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes. Add 2 tablespoons broth and garlic; cook 1 minute longer. In batches if needed, add kale, spinach and parsley; cook and stir until wilted, 3-4 minutes. Stir in remaining 2 tablespoons broth and 1/2 teaspoon salt., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Sprinkle with feta and lemon zest. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.

LIBERIAN STYLE COLLARD GREENS

Steps:

• Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
• Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
• Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

WEST AFRICAN COLLARD GREENS

Steps:

• Fry onions and meat until tender.
• Add collards and more oil, fry until heated.
• Crumble Maggi cubes in and mix.
• Serve over rice, with a side of fried plantain. Yum!