Yesterday, we asked you to share your collard green recipes. And you came through for us. Apparently, any recipe that gives you a flavorful fat and some savory notes is a win.
So, check the pan-fried greens recipe Josmine shared below.
And let’s just go ahead and consider ourselves victorious.
(A note: With this recipe, we wanted to give you something that spoke to the east and west coast, and West Africa. And we wanted you to be able to make it for you and a couple friends, or double/triple it to make it for you and your whole family! )
Pan-Fried Collard Greens
Ingredients
2 lbs greens, stems removed, rolled and thinly sliced (collards/turnips/mustards etc)
8 cloves garlic, minced
1 medium onion, sliced into half moons (red,white or yellow)
1 tbs minced Ginger
3 tbs fat/oil (pork fat tastes great here, but plant based fats are just fine)
2 tbs tomato paste
½ c fresh diced tomato
1-2 tbs HBB Juneteenth Jawn Blend
¼ tsp cane sugar
Salt to taste
Finish off with hot sauce to taste
(we recommend Red Clay, because Kholi loves it and because - as allies - they contributed the funds that made it possible for us to bring you all of our Juneteenth content)
Preparation
Heat 3 tbs fat in a large skillet, then add onion and HBB Juneteenth Jawn Blend and cook until onion begins to soften.
Add tomato paste and diced tomato and cook for 1-2 minutes until diced tomato begins to wilt.
Add sliced collards one handful at a time, adding more as they cook down and more room becomes available.
Once all the greens are in the skillet add the garlic and ginger. Stir until garlic becomes fragrant.
Add sugar along with ¼ cup water. Salt to taste.
Cover the pan and cook over med-low heat until tender.
Like every other recipe you receive this week, we want you to honor the Black creativity and ingenuity that our ancestors have always brought to global cuisine.
You can use our recipe as a guide, but feel free to make it yours!
(See our full Juneteenth Jawn menu, and download our full grocery list HERE.)