Collards and Cabbage

Collards and Cabbage Recipe from Liberia: a Delicious and Traditional Side Dish

Region / culture: Liberia | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Collards and cabbage is a classic Southern dish that combines two hearty and nutritious greens into one delicious recipe. This dish is packed with flavor and is perfect for a comforting meal on a chilly day.

History

Collards and cabbage has its roots in Southern cuisine, where greens are a staple in many dishes. This recipe likely originated as a way to use up leftover greens and create a hearty and satisfying meal.

Ingredients

Combine

1 bunch of collard greens, washed and cut into small pieces
0.5 lb of bacon, cut into 1- to 2-inch pieces
1 large onion, sliced
1 tbsp of salt
1 tbsp of crushed red pepper
1 tsp of black pepper
1 qt (946 ml) of water. Simmer gently for 30 minutes.

How to prepare

Add 2 lb (0.91 kg) of cabbage, cut into 8 wedges, and
1 oz (28 g) of butter or oil.
Cook for 15 minutes or longer until the vegetables are tender.
Correct the seasoning to your taste.
Strain before serving if the water has not been absorbed.
Serve in a 2 qt (1.89 liter) bowl.
Ham hocks previously cooked may be substituted for bacon, but save the water in which the ham hocks were cooked to use as the liquid for the recipe.

Variations

Add diced tomatoes or bell peppers for a pop of color and flavor.
Use smoked turkey or tofu instead of bacon for a lighter option.
Stir in cooked beans or lentils for added protein and fiber.

Cooking Tips & Tricks

Be sure to wash the collard greens thoroughly to remove any dirt or grit.

- Cutting the greens into small pieces helps them cook more quickly and evenly.

- Adjust the seasonings to your taste, adding more or less salt, pepper, and crushed red pepper as desired.

- Straining the vegetables before serving can help remove any excess liquid and concentrate the flavors.

Serving Suggestions

Collards and cabbage can be served as a side dish alongside grilled chicken or pork, or as a main course with a side of cornbread or biscuits. Add a dash of hot sauce or vinegar for extra flavor.

Cooking Techniques

Simmer the greens gently to help them cook evenly and retain their vibrant color.

- Adjust the cooking time as needed to ensure the vegetables are tender but not mushy.

- Taste and adjust the seasonings throughout the cooking process to achieve the perfect balance of flavors.

Ingredient Substitutions

Use kale or Swiss chard instead of collard greens for a different flavor profile.

- Swap out the cabbage for Brussels sprouts or broccoli for a twist on the classic recipe.

- Use vegetable broth instead of water for a richer flavor.

Make Ahead Tips

Collards and cabbage can be made ahead of time and reheated before serving. Store the cooked dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve collards and cabbage in a large serving bowl garnished with a sprinkle of red pepper flakes or a drizzle of olive oil. Add a wedge of lemon or lime for a burst of citrus flavor.

Pairing Recommendations

Collards and cabbage pairs well with Southern classics like fried chicken, cornbread, and sweet tea. For a lighter option, serve with grilled fish or shrimp.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a splash of water or broth if needed to prevent sticking.

Nutrition Information

Calories per serving

Each serving of collards and cabbage contains approximately 200-250 calories, making it a relatively low-calorie dish that is perfect for a light lunch or dinner.

Carbohydrates

Collards and cabbage is a low-carb dish, with most of the carbohydrates coming from the vegetables themselves. Each serving contains approximately 10-15 grams of carbohydrates.

Fats

The bacon or ham hocks in this recipe provide a source of fat, with each serving containing around 10-15 grams of fat. You can adjust the amount of fat by using less bacon or opting for a leaner cut of meat.

Proteins

The bacon or ham hocks also provide a source of protein in this dish, with each serving containing around 10-15 grams of protein. You can increase the protein content by adding additional meat or serving the dish with a side of grilled chicken or fish.

Vitamins and minerals

Collards and cabbage are rich in vitamins A, C, and K, as well as minerals like calcium and iron. These nutrients are important for overall health and can help support a strong immune system and healthy bones.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals. Be sure to check for any food allergies before serving this dish to guests.

Summary

Collards and cabbage is a nutritious and flavorful dish that is low in carbs and calories, making it a healthy option for a satisfying meal. With a good balance of fats, proteins, and vitamins, this recipe is a great choice for anyone looking to eat well.

Summary

Collards and cabbage is a delicious and nutritious dish that is perfect for a comforting meal. Packed with flavor and essential nutrients, this recipe is a great addition to any Southern-inspired menu. Enjoy this hearty dish with your favorite protein and sides for a satisfying and wholesome meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Collards and Cabbage. It was many years ago, when I was just a young girl living in the countryside with my parents. We didn't have much, but we made the most of what we had. My mother was a wonderful cook, and she passed on her love of cooking to me.

One day, a neighbor came by with a big basket of fresh collard greens and cabbage. She told us that she had too much and wanted to share with us. My mother graciously accepted the gift and thanked our neighbor with a warm smile. I watched as my mother washed the greens and cabbage, then began to cook them in a large pot with some onions and garlic.

The smell that filled our kitchen was simply divine. The greens and cabbage simmered away, releasing their earthy aroma and creating a rich broth. I couldn't wait to try the dish, so I eagerly helped my mother set the table and dish out the fragrant greens and cabbage.

As I took my first bite, I was blown away by the flavors. The collards were tender and slightly sweet, while the cabbage added a nice crunch. The onions and garlic infused the dish with a savory richness that was simply irresistible. I asked my mother for the recipe, but she just smiled and told me that it was a family secret passed down from generation to generation.

I was determined to learn how to make this dish on my own, so I began to experiment in the kitchen. I tried different combinations of greens and cabbage, varying the seasonings and cooking methods. After many failed attempts, I finally stumbled upon the perfect recipe that reminded me of the dish my mother used to make.

Over the years, I have refined the recipe and made it my own. I have shared it with friends and family, who have all raved about how delicious it is. I take pride in knowing that I am carrying on a tradition that has been passed down through the generations.

So whenever I make Collards and Cabbage, I think back to that day when I first saw the recipe and felt that sense of amazement. I am grateful for the gift of cooking that my mother passed on to me, and I cherish the memories of her delicious dishes that live on in my own kitchen.