Liberian Collard Greens Stew
Liberian collard greens stew is a pot of tender, spiced greens in a tomato and pepper base, and it needs only one pot and a handful of pantry vegetables. Red and green bell peppers give the sauce sweetness and body, while paprika and optional cayenne let you set the heat yourself. The long, covered simmer softens tough collard leaves completely. Spoon it over rice or mop it up with bread.
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Cook until the onion turns translucent and the garlic smells fragrant.
Stir in the diced tomato and both bell peppers. Cook for a few minutes, until the vegetables have softened.
Add the chopped collard greens and stir them through the vegetables until evenly mixed.
Sprinkle in the paprika, the cayenne if you are using it, and a little salt. Stir so the greens and vegetables are coated with the spices.
Pour in the vegetable broth or water, enough that the greens are well covered.
Cover the pot and simmer on low heat for about 30 to 40 minutes, until the collards are tender.
Taste, then add more salt or spice if it needs it. Serve hot as a main dish with rice or bread.
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