This is a fantastic variation on a classic soul food dish! The greens from Africa are never bitter. I obtained the recipe from a restaurant in Liberia. The components might seem unusual to you, yet they work beautifully together. To suit your preferences, you might wish to change the quantities. The greatest measurement when preparing something like greens is by eye. These taste better the longer you cook them because the flavors meld together more.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 6 |
Ingredients
- 6 slices bacon
- 1 bunch collard greens, chopped
- ⅓ cup vegetable oil
- 3 cups water, plus more as needed
- 3 cubes chicken bouillon
- ⅓ cup creamy peanut butter
- 1 teaspoon liquid smoke flavoring
- 1 pinch soul food seasoning, or to taste
- 1 pinch cayenne pepper, or to taste
- salt to taste
- ground black pepper to taste
- 2 (6 ounce) fillets flounder
Instructions
- Place bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain 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 crumbled bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into the pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if mixture becomes too dry.
- Stir flounder fillets into greens. Continue to cook, stirring frequently, until fish breaks down, about 30 minutes more.
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 945 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this dish, put my vegan spin on it and exclude the bacon and fish and used vegetable bouillon. Family loved the dish
love this dish, I will be cooking this for a long time to come, everybody in my family love this dish including my boyfriend.
Mixed reviews by my those at the table but I really enjoyed as a change of pace and plan to make again and serve over rice or potatoes as a meal.
These are the best greens I have ever had! I was never a big fan of greens until I tried this recipe. I am addicted! I use about 1.5 lbs of greens – whatever I have available or a mixture: collards, kale, even baby spinach. I’ve served it over rice as a meal unto itself or alone as a side dish. I’ve never added the flounder although I’m sure it would be good. YUM!!
Loved this recipe and its one of my family favorite dish. Im from the South I have never eaten peanut butter in a Collard Green recipe. Its delicious. But Im giving full warning, cook enough because the pot is going to be empty, thats how good this recipe is.
Both my husband and I thought this is one of the best things I’ve ever made! (Our five year old son liked it too.) We have a peanut allergy so I used almond butter and I used mahi fillets since that’s what I had on hand. It was awesome. Oh the other thing was that I just used the bacon grease instead of the vegetable oil. Threw it all in a cast iron pot and let it simmer away. IT WAS DELISH.
I will definitely be making this dish again; I just love finding delicious new ways to eat fish! This was great because it was hearty and filling, which is hard to find for fish recipes. I substituted Jerk seasoning for the Soul Food seasoning, because it was what I had on-hand. It worked just great! I would definitely recommend sticking to medium heat, as the recipe suggests; I was in a hurry and turned up the heat on my pot, resulting in the dish sticking a bit to the bottom of the pan and overcooking just a bit. The greens tasted great, though, so no real harm done. Thank you so much!
Absolutely delicious! I couldn’t find soul food seasoning so I used creole seasoning instead. I also used a small piece of smoked turkey I already had instead of buying liquid smoke and only 1/4 cup of peanut butter (my family loves it but I can’t stand the stuff).The smell was mouthwatering and it was one of the first times everyone ate their veggies before anything else. A shockingly great recipe that may seem unusual but is well worth trying. An excellent change from the usual collard greens. Thanks.