AuthorKhadijaYields4 ServingsCategoryCaribbean, North American
This recipe is my take on Trini callaloo that I created for the Soul Food Remix episode of the BLACK FOODIE Battle. It's a twist on traditional Southern collard greens with a Caribbean kick.
If you don't like spicy food, you can leave the scotch bonnet pepper out.
Ingredients
Directions
In a large pressure cooker on medium heat, cook the olive oil, garlic, green onions, and okra over medium heat until fragrant.
To the pot, add the chopped turkey leg and sauté it, stirring occasionally until the onions are translucent, about 5 minutes.
Stir in the collard greens, chicken broth, coconut milk powder, thyme, chicken bouillon cube, paprika, and scotch bonnet pepper*.
*To increase the heat of the dish, crush the scotch bonnet pepper into the mixture. If you like it mild, leave the pepper to rest on top of mixture as it cooks
Cover, and let it cook down for 30 minutes.
Season to taste and serve.
Ingredients
Directions
In a large pressure cooker on medium heat, cook the olive oil, garlic, green onions, and okra over medium heat until fragrant.
To the pot, add the chopped turkey leg and sauté it, stirring occasionally until the onions are translucent, about 5 minutes.
Stir in the collard greens, chicken broth, coconut milk powder, thyme, chicken bouillon cube, paprika, and scotch bonnet pepper*.
*To increase the heat of the dish, crush the scotch bonnet pepper into the mixture. If you like it mild, leave the pepper to rest on top of mixture as it cooks
Cover, and let it cook down for 30 minutes.
Season to taste and serve.
