Liberian Style Collard Greens


"This is a delicious twist on a soul food staple! They are never bitter. I got the recipe from a Liberian restaurant. You may think the ingredients are strange, but they come together perfectly. You may want to adjust the amounts to your taste. When cooking something like greens, eyeballing is the best measurement. The longer you cook these, the more the flavors mesh and the better they taste."

Ingredients 2 h 25 m {{adjustedServings}} servings 318 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1009 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and crumble.
  2. Heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. Simmer until greens are wilted, about 10 minutes. Stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. Add more water if the mixture becomes too dry.
  3. Stir flounder fillets into greens. Continue to cook until fish breaks down, about 30 minutes more, stirring frequently.
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Reviews 2

  1. 4 Ratings


I will definitely be making this dish again; I just love finding delicious new ways to eat fish! This was great because it was hearty and filling, which is hard to find for fish recipes. I substituted Jerk seasoning for the Soul Food seasoning, because it was what I had on-hand. It worked just great! I would definitely recommend sticking to medium heat, as the recipe suggests; I was in a hurry and turned up the heat on my pot, resulting in the dish sticking a bit to the bottom of the pan and overcooking just a bit. The greens tasted great, though, so no real harm done. Thank you so much!


Absolutely delicious! I couldn't find soul food seasoning so I used creole seasoning instead. I also used a small piece of smoked turkey I already had instead of buying liquid smoke and only 1/4 cup of peanut butter (my family loves it but I can't stand the stuff).The smell was mouthwatering and it was one of the first times everyone ate their veggies before anything else. A shockingly great recipe that may seem unusual but is well worth trying. An excellent change from the usual collard greens. Thanks.