Collards and Cabbage is a traditional Liberian recipe for a stew or collard greens an cabbage flavoured with chillies and red palm oil that can be served as an accompaniment or as a main course in itself. The full recipe is presented here and I hope you enjoy this classic Liberian dish of: Collards and Cabbage.
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Ingredients:
1 bunch collard greens, washed and shredded
250g bacon cut into 3cm strips
1 large onion, sliced
1 tbsp salt
2 scotch bonnet chillies
2 tsp black pepper
1l water
900g white cabbage, cut into wedges
4 tbsp red palm oil (or groundnut oil with 1 tsp paprika)
Method:
Pound the scotch bonnet chillies to a paste with a little of the onion. Add to a large pan along with the collard greens, bacon, onion, salt, black pepper and water. Bring to a boil then reduce to a simmer, cover and cook gently for 30 minutes.
Remove the lid and add the cabbage and oil. Bring to a boil and reduce to a brisk simmer then continue cooking for 15 minutes, or until the vegetables are tender. Lift the vegetables into a serving bowl and spoon a little of the cooking liquid on top. Serve with rice and roast meat or kebabs.
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