Liberian potato greens explained |Best recipe|

How to make Liberian Potato greens

Ingredients Needed
Potato greens/leaves
Onion, bell pepper, one garlic, Habanero pepper (optional)
Red oil
Protein of choice, I used: Meat, oxtail, hard chicken, smoked turkey, dry fish, cow skin.
Season: I used chicken bouillon and little bit of garlic powder.

Recommended protein to use for beginners: chicken, beef, and smoked turkey.

Notes
Some potato greens can be tough and the goal is to soften it up. Utilize your steamed meats to add additional flavor to the food without adding salt.

If you purchased pre cut potato greens be sure to wash it thoroughly and squeeze out any excess water.

Prep
Blend 1 onion, bell pepper and habanero pepper (for meats)
Blend 1 onion, bell pepper, one garlic, pepper (for potato greens)
Add blended ingredients to your meats and bring it to a boil. Your goal to is cook your meats al Dente for later.

Add a red oil to your pot and let it heat up for a couple minutes
Add potato greens to the pot
Add second mixed vegetables to the pot, mix it together and let it cook for a couple minutes
Add your Al dente proteins and let that cook together on (medium to low heat) for five minutes
Add your the broth from your protein to the potato greens (this will help soften your potato greens if it too tough, three cups will suffice)
Now let this cook on medium to low heat until the water bubbles become smaller and eventually dries out

You’ll know your potato greens is done when the water dries. Serve it up and eat it with rice. Let me know if you have any questions

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