Collards and Cabbage
Do you enjoy collard greens? Do you like cabbage? They're even great together than they are separate! — Especially if you like milder-flavored collard. Collards and Cabbage is the ideal comfort food side dish for Thanksgiving dinner, New Year's Day, or whenever a Southern collards craving strikes.
This healthy and nutritious Liberian recipe uses collards and cabbage, which are high in vitamins, calcium, manganese, and dietary fiber. Collard greens and cabbage are chopped, along with onions, red pepper, black pepper, and bacon chunks.
When the vegetables are tender, the dinner is ready to eat. Serving collards and cabbage in bowls is advised. Chicken, steak, or shrimp can be added to the dish, and it's often served with fried plantains or rice on the side.
Ingredients
- 1 large head of green cabbage, 2 lbs collard greens cut, 1 large red bell pepper, 1 large onion, 1 lb smoked bacon chopped, 1 1/2 cup water, 1 tbsp minced garlic, 2 tsp seasoning salt, 1 1/2 tsp coarse black pepper
Instructions
- Make sure that you wash the cabbage & collard greens before anything else. Then cut and slice.
- Place a large pot over medium-high heat, then toss in the sliced bacon.
- Cook the bacon until it browns a bit, then tosses in the onions, and the red bell peppers.
- Once the onions and bell peppers start to soften, start adding in the sliced cabbage, and collard greens.
- Fold the ingredients, and once all the cabbage and collards are in the pot, toss in the minced garlic.
- Pour 1 1/2 cup water, then sprinkle in some seasoning salt, and black pepper. Give everything a nice stir.
- Reduce the heat to medium, and cook for about 45 or until cabbage and collard greens are nice and tender
