When I tell you I love me some greens, especially collards. And cabbage is a close second. And would you believe Chef Joya had the audacity to combine both… AND jalapeños!!!! Listen 👏🏾 To 👏🏾 Me 👏🏾 this is good holiday eatin’!! I trust Chef’s Joya’s Mama’s Black & White Greens will become a holiday favorite of yours and mine! Please scroll down for ingredients, instructions and more on details on Chef Joya.
Mama’s Black & White Greens
- 1 lb. collard greens, cleaned and chopped
- 1 small cabbage head, sliced thin
- 1 small onion, sliced
- 4 garlic cloves, chopped
- ½ jalapeno, sliced
- 1 red bell pepper, sliced
- 2 cups vegetable stock
- 2 tbsp agave
- 1 tsp smoked salt
- 2 tsp black pepper
- 1 tsp apple cider vinegar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp thyme
- ½ tsp liquid smoke
- 1 tbsp olive oil
Add olive oil to a 6-quart pot, over medium heat.
Sauté onions, garlic and red bell pepper, in the oil.
Add collard greens and sauté for 2 minutes.
Add the salt, pepper, garlic powder, onion powder, thyme and apple cider vinegar. Cook for an additional 2 minutes.
Mix in the vegetable stock, bring to a boil, and simmer for 35 minutes.
Add the sliced cabbage, agave nectar, and liquid smoke.
Cook on low for an additional 15 minutes.