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Great homemade coffee with James Hoffmann.
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.
large bunches (about 2 pounds) collard greens, stems and leaves separated, stems roughly chopped, leaves thinly sliced, reserved separately
tablespoons grapeseed or other neutral oil
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