Recipe

Callaloo Collard Greens

6511d5549a71677f9b032635a00b90c5AuthorKhadijaYields4 ServingsCategory, Tags

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

 1 Smoked turkey legchopped into bite-sized pieces
 1 lb Collard greens
 1 Carton of Chicken broth
 ½ cup Coconut milk powder
 7 Okra
 1 Onion
 8 Cloves of garlic
 1 Scotch bonnet pepper
 3 Sprigs of thyme
 1 Chicken bouillon cube
 1 tbsp Paprika
 4 Green onions
 2 tbsp Olive oil

Directions

1

In a large pressure cooker on medium heat, cook the olive oil, garlic, green onions, and okra over medium heat until fragrant.

2

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

3

Cover, and let it cook down for 30 minutes.

Season to taste and serve.

Ingredients

 1 Smoked turkey legchopped into bite-sized pieces
 1 lb Collard greens
 1 Carton of Chicken broth
 ½ cup Coconut milk powder
 7 Okra
 1 Onion
 8 Cloves of garlic
 1 Scotch bonnet pepper
 3 Sprigs of thyme
 1 Chicken bouillon cube
 1 tbsp Paprika
 4 Green onions
 2 tbsp Olive oil

Directions

1

In a large pressure cooker on medium heat, cook the olive oil, garlic, green onions, and okra over medium heat until fragrant.

2

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

3

Cover, and let it cook down for 30 minutes.

Season to taste and serve.

Callaloo Collard Greens

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