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African Greens Mélange

Serves 4 / Ready in 20 minutes


    African Greens Mélange

    This healthier take on a soul-food tradition can be served as a side dish or, as shown here, it can become a hearty main dish with the optional addition of cooked beans and served on a bed of cooked rice. Note: If you are adding the optional Scotch bonnet chili, be sure to use gloves when handling it.


    recipe | CC Péan


    African Greens Mélange


    • 2 Tbsp coconut oil
    • 1 yellow onion, thinly sliced
    • 4 garlic cloves, minced
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 celery stalk, thinly sliced
    • 1/2 Scotch bonnet chili, seeded and thinly sliced (optional)
    • 2 bunches lacinato or dinosaur kale, ribs removed, leaves rolled and thinly sliced
    • 1 bunch collard greens, ribs removed, leaves rolled and thinly sliced
    • 1 tsp smoked paprika
    • 1/3 cup low-sodium vegetable broth
    • Pinch of salt
    • 1 - 15 oz can dark black-eyed peas, drained and rinsed (optional)
    • 4 cups cooked brown rice, to serve (optional)


    Per serving:

    • calories455
    • protein16g
    • fat10g
    • carbs81g
      • sugar4g
      • fiber13g
    • sodium176mg



    1. Heat oil in large pot over medium-high heat. Add onion and cook until translucent, stirring occasionally. Add garlic, bell peppers, celery, and Scotch bonnet chili, if using. Cook for about 2 minutes.
    2. Add greens and smoked paprika, stirring until greens begin to wilt and all ingredients are evenly distributed. Add vegetable broth and cover pot. Let vegetables steam for about 5 minutes, stirring occasionally to prevent sticking. Season with salt to taste. Stir in black-eyed peas, if using, and heat for 1 to 2 minutes to heat through. Serve hot over cooked brown rice, if desired.


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