How To Make Spicy Collard Greens : A Flavor-Packed Comfort Meal
Spicy Collard Greens with fresh herbs, peppers, onions, steak, chicken and shrimp.
Ingredients:
1-2 lbs Ribeye Steak
1/2 lbs of Jumbo Gulf Shrimp
6 Pack of Chicken Drumsticks
1-2 Fresh Bunches of Collard Greens
1 Red Onion
1 Yellow Onion
3oz Baby Button Mushrooms
2 Habanero Peppers (increase or decrease amount for desired heat)
2 Serrano Peppers (increase or decrease amount for desired heat)
2 Tablespoons of Minced Garlic
1 Bunch of Fresh Basil
6 Tablespoons of Chicken Bouillon Powder
2 Cubes of Chicken Bouillon
32oz Chicken Bone Broth
1/4 cup of Olive oil
5-6 cups (uncooked) Jasmine rice
Instructions:
Use a veggie chopper or dice manually red onion, yellow onion and peppers.
2. Drizzle stock pot with olive oil.
3. Once oil is warm, add 1 bouillon cube to the pot and smash with a soft spoon.
4. Add chopped red and yellow onion. Once onions are translucent (about 5 minutes), add in minced garlic and cook for 2-3 minutes.
5. Add in Chicken Bone Broth and another bouillon cube and bring to boil.
6. Add mushrooms and chicken drumsticks to boiling broth and cook 20 minutes (turn chicken about half way through so all sides cook if not fully immersed in broth).
7. While chicken is cooking, start the rice in the rice cooker (prepare rice per package instructions).
Tip: I drizzle a little olive oil to the rice cooker to prevent from rice sticking together.
Peel shrimp and set aside.
8. Chop steak and add to pot after chicken has been boiling for at least 20 minutes. Sprinkle in 3 tablespoons of chicken bouillon powder and let steak boil for about 10 minutes.
Tip: Get Ribeye with a good marble of fat and meat for the best flavor!
9. Wash cutting board and slice peppers and add to pot.
Tip: I used Thai, Serrano and Habanero peppers for a mix of flavors.
10. Wash collard greens. Roll up collard greens and cut the stems off, then cut in thin slices. Cut basil in thin slices.
11. Add collard greens and half of basil (other half will be used as garnish once dish is done). Add the remaining 3 tablespoons of chicken bouillon power to pot and stir. Let the greens cook down for a few minutes.
Add Shrimp and let stew boil for an additional 5-7 minutes, stirring occasionally.
Serve: Chicken should be falling off the bone and shrimp cooked thoroughly. Serve over jasmine rice and garnish with basil leaves. ENJOY!
Spicy collard greens with fresh herbs, peppers, onions, chicken, steak and shrimp.
Try the recipe? Let me know how you liked it!
