African Greens With Green Pepper Food

SPICY AFRICAN COLLARD GREENS

Steps:

• Lightly coat a 6-quart stockpot with olive oil spray; heat over medium-high setting.
• Add chopped yellow onions and garlic.
• Sauté until onion is caramelized, about 5 minutes, adding small amounts of broth for moisture as needed.
• Stir in jalapeno and green onions.
• Add greens to the stockpot; mix well.
• Stir in hot water, dried spices and Stevia Plus. (if using)
• Partially cover; reduce heat to low.
• Simmer until greens are tender, 45 minutes to 1 hour. (Add small amounts of hot water if needed to keep greens from becoming dry.)

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.

A TASTE OF ETHIOPIA WITH GOMEN WAT

Steps:

• In a large skillet, add the onion, tomatoes and garlic, and salt. Cook until the moisture is absorbed. About 5 minutes.
• Add the oil minced ginger, garlic, paprika, cumin, cardamom, and saute for about a minute.
• Stir in the collard greens and cook on medium heat until the collard greens become softened and most of the water evaporates. About 10 to 15 minutes. Adjust the seasoning if necessary.
• Serve over injera.

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!

SPRING GREENS WITH BLACK PEPPER & CRèME FRAîCHE

Steps:

• Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well.
• Mix the crème fraîche in the pan with a sprinkle of sea salt and freshly ground black pepper and bring almost to the boil. Carefully add the spring greens so they don't overlap too much and reheat gently.
• Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.

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.

AFRICAN PEANUT SOUP WITH MUSTARD GREENS

Steps:

• Heat oil in a stock pot.
• Add onion sautéing until transparent.
• Add carrot, celery, bell pepper, garlic, and seasonings.
• Cook about 4 minutes, stirring often.
• Add broth, chicken, tomatoes and greens.
• Bring to a boil, reduce heat to low, and simmer 10 minutes.
• Stir in peanut butter and couscous.
• Cover, remove from heat, and allow to sit 5 minutes.
• Garnish each serving with peanuts and scallions.