greetings garden family & friends,

as promised, below is the recipe for the collard green stew served at our

ANNUAL COLLARD GREEN COOK-OFF.

it is a recipe that was shared with me over twenty five years ago by a sweet sister friend named Yaa who was taught the traditional recipe by her Ghanaian husband Kofi.

it has brought me much joy to share down through the years as a caterer, personal chef and  community chef.

 i now share it with you.

enjoyed with a side of cornbread and of course your favorite hot sauce you just may eat yourself into a frenzy!

as we like to say at the cook-off…MO’ GREENS PLEASE!

peace & gratitude

from the fields

ama

why we garden:

to eat. to live. to work. to play. to laugh. to love. to give.

Sister Yaa’s Collard Green Stew

¼ cup olive oil

1 8oz. package of white button mushrooms washed/sliced

¼ cup olive oil

1 large yellow onion

1 large clove garlic

1 bunch collard greens

(washed/stemmed/washed/thinly sliced/washed)

1 finger size stem of ginger root

½ cup water or vegetable stock

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ginger powder

1 teaspoon dried thyme leaves

fresh cayenne chilis or cayenne pepper to taste

step 1 : in your favorite stew pot saute’ mushrooms in ¼ cup olive oil until browned and succulent ( approximately 10 minutes)remove from pot and set to the side in a clean bowl.

step 2 : add the other ¼ cup of olive oil to the stew pot and sauté sliced garlic and onion until golden brown, add clean/stemmed/sliced greens and fresh ginger and water or stock.

step 3 : stir and simmer until desired texture(tender), add seasonings and simmer for another 10 to 15 minutes.

enjoy with cornbread/favorite hot sauce and those you love.

Serves 4 – 6

*greens are enjoyed best and most nutritious if they are tender and young*