Glory, glory, hallelujah! Glory, glory, hallelujah! Glory, glory, hallelujah!
I have finally found a beans and rice recipe that is divine, heavenly, and out of this world! Three huge helpings for my young son certainly attests to the fantastic nature of this dish.
And... we found a use for collard greens that everyone loves!
The beautiful thing about collard greens is that they contain a remarkably higher calcium content than that of some other leafy greens.
One serving (1 cup) of cooked collard greens contains twice as much calcium as kale, equaling more than one third the recommended daily value for women (1000 mg). This is great news for those of us refraining from dairy in our diets.
Efo Riro (Nigerian Vegetable Stew)
1 medium red bell pepper
1-4 hot peppers, depending on your heat preference
4 garlic cloves
fresh ginger, equal amount to the garlic
1 medium tomato
1 small red onion
1/2 cup water
12 oz chopped frozen collard greens (defrosted and water squeezed out)
1/2 cup coconut oil
1/2 cup vegetable oil
1 tsp chicken bullion
1 TBS curry powder
salt and pepper to taste
2 cups brown rice, uncooked and rinsed
black eyed peas, 2 cups dried or 3 cans
The Preparation Method:
Chop bell pepper, tomato, onion, hot pepper, ginger and garlic.
Watch this video to know how I was feeling after tasting my first bite of Efo Riro. Continue watching to know how I was feeling after finishing my third plate!
New Beginning FGBC JHM Chorale - Glory Glory Hallelujah