Collard greens and olive oil replace fresh taro leaves and palm oil, respectively, in this take on abom, a traditional Ghanaian sauce commonly served over boiled yams or plantains.
SERVING SIZE: ½ cup sauce with ⅓ cup sautéed onions and herring (143 grams)
PREP TIME: 10 minutes
COOKING TIME: 25 minutes
- 4 cups fresh collard greens, stems removed and chopped
- 2 teaspoons habanero pepper, minced
- ¾ cup yellow onion, chopped
- 2 teaspoons fresh ginger root, peeled and minced
- ¼ teaspoon salt
- 2 sweet vine tomatoes
- 1 tablespoon (15 milliliters) olive oil
- ½ cup yellow onion, sliced
- 3 ounces canned low-sodium smoked herring
- ⅛ teaspoon salt
- 2 plantains, washed and skins removed
- Preheat oven to 350°F (176°C).
- In a large skillet over medium heat, add collard greens, habanero pepper, onion, ginger, salt and 1 cup water.
- Cook 10 to 12 minutes until collard greens are tender and onions are translucent. Remove skillet from heat and set aside.
- Cut tomatoes into about 12 to 14 wedges and place on baking sheet. Bake for 8 minutes, or until skins are soft and slightly roasted.
- To a food processor, add collard green mixture and tomatoes. Pulse until all ingredients are smooth and blended. Transfer to bowl and set aside.
- Set the large skillet over medium high heat and add olive oil, then sliced onions and herring. Sauté about 3 minutes and set aside.
- Optional: Cut plantains in half lengthwise. Fill medium-sized pot with 8 cups water. Add salt and bring to boil. Add plantains and cook 15 minutes or until easily pierced with a fork.
- To serve, divide plantains into three bowls and top each serving with ½ cup collard green sauce and ⅓ cup sautéed onions and herring.
NUTRITION PER SERVING: 118 calories, 8g total fat, 1g saturated fat, 22mg cholesterol, 353mg sodium, 7g carbohydrate, 2g fiber, 3g sugar, 6g protein, NA potassium, NA phosphorus