Collards and Cabbage, Fried with Chicken, Beef, and Shrimp

Collards and Cabbage are both highly nutritious vegetables.

They have lots of vitamins, like K, A, C, B6, and B2. They are also great sources of calcium, folate, manganese, and dietary fiber.

Cabbage makes a good diet food and is believed to help prevent colon cancer when eaten regularly.

Let me show you how to cook Collards and Cabbage, Liberian style.

Here's what you will need:

1 pound chopped collards (fresh or frozen)
1 medium cabbage
1 lb peeled shrimp
3 lbs chicken and beef
1 C smoked turkey
1 medium onion (chopped)
1 1/2 tsp salt
2 tsp seasoned salt(I like Lawrys)
1/4 tsp ground black pepper
1 pinch of baking soda
2 cook spoons cooking oil
1/2 C cooking oil

1/4 C water
1 pod hot pepper (optional)

First, let's cook our chicken, beef, and shrimp.

Cut your chicken into 1 1/2 inch pieces. Cut stewing beef into 1 inch pieces. Peel shrimp.

Combine and add 1 tsp salt and 1 tsp seasoned salt. Stir to spread seasoning evenly. Separate shrimp from beef and chicken.

Add two cook spoons of cooking oil to a large skillet. Heat oil on medium high.

When oil is hot, fry chicken until both sides are golden brown. Remove from oil.

Next, fry shrimp until golden brown.

Reduce heat to medium and sautee beef until cooked.

Set aside.

Next, let's cook our collards and cabbage.

Wash and cut cabbage into small 1/2 inch pieces. If using fresh collards, wash and cut into small 1/2 inch pieces. Cut smoked turkey into small 1/2 inch pieces. Set aside.

Heat 1/2 cup of oil in a pot on medium high heat. When the oil is hot, add chopped collards and pinch of baking soda. Fry for about 10 minutes, stirring frequently.

Add chopped onions and continue to fry an additional 5 minutes.

Add cut cabbage to the pot. Add in about 1/2 tsp salt and 1 tsp seasoned salt. Stir and taste as you add seasonings. Adjust according to taste.

Continue to cook and stir on medium high about 10 more minutes.

And finally, we mix it all together.

Add cooked chicken, beef, shrimp, and water to your pot. Drop in your pepper if you are using any. Stir for a few minutes to re-heat your mixture.

Reduce the heat to medium low. Half cover the pot and simmer about 15 minutes, stirring occasionally.

Your greens are done when the cabbage is tender but firm.

Eat on a bed of rice. Serve with fried plantains as a side dish.

fried plantain as a side dish.


If you use frozen collards, make sure it says chopped on the bag so you are not buying whole leaves.

Use a healthy oil like canola or olive

If you like pepper but don't like it too hot, use Jalopeno pepper.

Cut up your pepper for more potency.

To cook rice, simply follow the directions on the rice container.

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