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Liberian Style Collard Greens

SARA12RARA

"This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste."
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Ingredients

2 h 25 m servings 318 cals
Original recipe yields 6 servings

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Directions

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  1. Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
  2. 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 bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
  3. Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

Nutrition Facts


Per Serving: 318 calories; 25 g fat; 6.3 g carbohydrates; 18.9 g protein; 37 mg cholesterol; 945 mg sodium. Full nutrition

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Reviews

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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...

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 be...

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 sub...

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 ...