Collard Greens Bobó

Ingredients

• 🧂Saltto taste
  
• 🧅Onion2, chopped
  
• 🧄Garlic4 cloves, minced
  
• 🥔Potato3 medium, cubed
  
• 🥕Carrot2, thickly sliced
  
• 🫙Coconut Milk400 ml
  
• 🫙Stock or Broth750 ml
  
• 🌶️Smoked Paprika1 tsp
  
• 🥬Cassava500 g
  
• 🫙Palm Oil2 tbsp
  
• 🫙Dendê Oil2 tbsp
  
• 🥬Collard Greens400 g
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Warm the Palm Oil in a heavy casserole and brown the collard greens well on all sides — real colour means real flavour.

2. 2

   Lift the collard greens out, soften the onion and garlic in the same pot, then add the smoked paprika.

3. 3

   Return the collard greens, tip in the potato and carrot, and pour over the stock.

4. 4

   Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

5. 5

   Season with salt and cracked pepper, then shower with fresh cilantro right before serving.