Ndole Steak And Collard Greens Food

SOUTHERN COLLARD GREENS

Steps:

• Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons.
• In a large stock pot, over medium-high heat, add the canola oil and the diced salt pork, and cook until light golden brown and just crisp. Remove to a paper towel lined plate and let cool.
• Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens.
• Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl. Sprinkle with the salt pork and serve with additional hot pepper sauce on the side.

COLLARD GREENS

Steps:

• Rinse and dry the collard greens. Cut each leaf in half, removing and discarding the center rib. Stack a few leaves on top of each other, tightly roll together and thinly slice. Continue with the remaining leaves. Set aside.
• Heat the olive oil in a large pot over medium-high heat until hot. Add the smoked turkey and cook, stirring occasionally, until browned all over, 3 to 5 minutes. Stir in the red pepper flakes and cook for 30 seconds. Add the sliced collard greens, vinegar, sugar, garlic powder and onion powder; season with 1 teaspoon salt and a few grinds of pepper. Stir to incorporate (a pair of tongs works great for this).
• Reduce the heat to low and cover the pot. Cook, stirring occasionally, until the greens are wilted, tender and darker in color, 30 to 40 minutes. Season with salt and pepper.

GINA'S BEST COLLARD GREENS

Steps:

• Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
• In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
• Cover and cook greens for 1 to 1 1/2 hours.

AFRICAN POTATO AND COLLARD GREEN STEW

Steps:

• In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
• Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
• Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
• Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
• Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.