Liberian Stewed Greens with Chicken and Fresh Chilies
- Makes4 to 6 servings
- Cook Time1 hour 10 minutes
- 1
The Liberian dish known as fried greens simmers slivered sweet potato greens with onions, chilies and chicken or fish, and often both, until the ingredients meld into a stew with an almost “creamed” velvetiness. The name is derived from the technique of frying the greens in an abundance of oil before broth is added. We adapted the fried greens recipe we learned from Fannie Pratt, head cook at Fuzion restaurant in Monrovia, the capital of Liberia. Our version of the dish is lighter on the oil but still hearty. Bone-in, skin-on chicken thighs are essential for achieving solid, satisfying flavor; during simmering, these parts infuse richness into the broth. Sweet potato greens are not easy to source in the U.S., so we opted for collards, which are similarly sturdy and can stand up to stewing. If you’re a fan of chili heat, leave the seeds in some or all of the chilies. Serve with steamed rice.
Don’t discard the collard stems. In most collard recipes, the stems are discarded, but here we finely chop them in a food processor. The stems add both texture and flavor to the stew.
Step 1
In a food processor, pulse the collard stems until finely chopped, about 10 pulses; transfer to a medium bowl. Add half of the collard leaves to the food processor and pulse until roughly chopped, about 7 pulses; set aside (do not combine with the stems).
Step 2
In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the chicken skin side down and cook until well browned, about 10 minutes. Transfer the chicken to a large plate.
Add the onions, chilies and collard stems to the pot; cook, stirring occasionally, until the mixture is well browned, 7 to 10 minutes.
Stir in all of the collard leaves followed by the broth, ½ teaspoon salt and ¼ teaspoon pepper, then bring to a simmer.
Step 3
Return the chicken and accumulated juices to the pot, nestling it in the collards. Return to a simmer, then cover, reduce to medium and cook, adjusting the heat as needed to maintain a gentle but steady simmer, until the collards are tender and a skewer inserted into the largest thigh meets no resistance, 30 to 35 minutes; stir occasionally, making sure to scrape along the bottom of the pot to prevent sticking, and flip the chicken about halfway through.
Step 4
Remove the pot from the heat. Transfer the chicken to a clean plate. Using 2 forks, shred the meat into bite-size pieces, discarding the skin and bones. Return the shredded chicken to the pot, then set over medium heat and cook, stirring, until heated through, about 5 minutes.
Taste and season with salt and pepper. Serve over white rice with lemon wedges.
