Ebenzer's Collard Greens

Ebenzer's Collard Greens Recipe

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Leanne D.


My son's friend from Nigeria made these collard greens for our family,they were delicious.
Ebenzer says he started using broth instead of water since he's been in the United States,he said the flavor is better but water is fine as long as the greens are well seasoned.


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Stove Top


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    peanut or olive oil
  • ·
    1 lb beef stew meat,seasoned well with salt,black pepper,cayenne and garlic powder
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    1 large onion,chopped into large pieces
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    1 large green bell pepper,cut into large pieces
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    small can cut up tomatoes,or fresh,cut in fourths
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    green and red jalapeños
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    5-6 garlic cloves,whole 8 bunches collard greens,washed and chopped
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    small can cut up tomatoes,or fresh,cut in fourths
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    8 bunches collard greens,washed well and chopped
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    salt and black pepper,to taste
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    water or chicken broth

How to Make Ebenzer's Collard Greens


  1. Heat oil in large pot,brown beef in batches if necessary. Remove meat from pan and set aside. Add onions,tomatoes,bell pepper and jalapeños, sauté until soft,add garlic,greens,salt,pepper and beef and enough water or chicken broth to cover.Simmer until beef and collards are tender.

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About Ebenzer's Collard Greens

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African

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