Liberian Style Collard Greens with Smoked Fish

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Collard greens get a distinctly Liberian makeover with red palm oil, flaked smoked mackerel, and a gentle heat from whole scotch bonnet pepper. The greens braise down until silky and deeply savory, soaking up the smoky, briny notes of the fish. It is traditionally served alongside boiled rice, fufu, or roasted plantains for a comforting West African meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 12 gCarbs
• 6 gFiber
• 3 gSugar
• 24 gProtein
• 720 mgSodium
• 580 mgPotassium
• 280 mgCalcium
• 3.5 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the smoked fish base

• 6 oz smoked mackerel fillets, skin and bones removed, flaked
• 2 tbsp red palm oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, finely minced
• 2 tbsp tomato paste
• 1 whole scotch bonnet pepper, left whole and pierced once
• 1/2 tsp ground dried shrimp (optional)

For the greens and finishing

• 1.5 lbs fresh collard greens, rinsed, stems removed, leaves chopped into 1-inch strips
• 1 cup low-sodium chicken stock or water
• 1 tsp Maggi seasoning or chicken bouillon powder
• 1 small onion, finely chopped
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper to taste

Directions

1. Prepare the smoked fish: flake the fillets into bite-sized pieces, discarding any remaining bones or dark skin, and set aside.
2. Heat the palm oil in a large heavy pot or Dutch oven over medium heat until it shimmers and turns a deep orange-red, about 1 minute.
3. Add the sliced onion and cook, stirring often, until softened and lightly golden, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the tomato paste and stir constantly for 2 minutes until it darkens to a brick-red color and smells sweet. Sprinkle in the ground dried shrimp, if using.
5. Add the flaked smoked fish, the whole scotch bonnet, and the chicken stock. Bring to a gentle simmer and cook uncovered for 8 minutes so the flavors meld.
6. Pile the chopped collard greens into the pot in batches, stirring after each addition until wilted enough to fit them all in. Once all the greens are in, press them down to submerge.
7. Stir in the Maggi seasoning and the finely chopped onion. Cover, reduce heat to low, and simmer for 18 to 22 minutes, stirring occasionally, until the greens are silky and the liquid is mostly absorbed.
8. Remove the lid, taste, and season with salt and pepper. If the greens look dry, add a splash more stock; if too wet, simmer uncovered for 2 to 3 minutes.
9. Fish out and discard the scotch bonnet. Transfer the greens to a serving bowl and serve hot, spooning any pooled sauce from the pot over the top.

Cook’s Notes

• Authentic red palm oil gives the signature Liberian color and a slightly nutty, earthy flavor; do not substitute with vegetable oil if you want the true taste.
• Keep the scotch bonnet whole and pierce it just once so the dish picks up aroma and gentle warmth without becoming fiery.
• Smoked mackerel, smoked herring, or smoked turkey all work well; if using salt-cured dried fish, soak it in warm water for 20 minutes first.
• For a richer finish, stir in 2 tablespoons of creamy coconut milk during the last 5 minutes of simmering.
• Serve with Liberian dry rice, boiled cassava, fufu, or simply crusty bread to soak up the smoky sauce.

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