Caribean Salad

Carribean Salad

Check out this fabulous recipe for a tropical salad that is not only sweet but tasty. You can make it to liven up your summertime gathering and it looks fab on your table as well.

Check out their website to get the full recipe. Caribbean Salad

Nik Banks’ Collard Greens

SGG Collards Greens
SGG Collards Greens
Who said that hot girls can’t cook in the kitchen as well as the bedroom. Honestly I can still remember when I first tried making my first thanks giving dinner. I rotated on the phone all day between, my cousin Karen the chef in the family My Mommy who is a master, My Aunt Audrey and Aunt Jackie. Trying to see what was the right way to make this or that as usual I took a little from them all and made it my way. So I hope you take this as a base to make these your way this Holiday season. Besides you know that they say a way to a man’s heart is through his stomach but bump that I learned to cook so I COULD EAT.


1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones ) Please consider your guest when you are making I don’t use pork because I don’t prefer it in my collards BUT there are some people who just don’t plain eat it.
1 tablespoon Paprika
1 tablespoon of Garlic Powder
1 tablespoon of Onion Powder (but you can substitute with dried minced onion or a fresh onion minced)
(Alternate) Fresh Minced onion use about a cup
1 tablespoon of coriander
(Alternate) 1 tablespoon of parsley
1 tablespoon hot red pepper sauce
1 large bunch collard greens
cup of Vinegar
1 tablespoon of Black pepper


Now the thing that used to intimidate me about making collard greens was that dreaded cleaning. Now I like to let my greens sit in water. Remember that a collard green is a leaf so you have to take care to remove all of the dirt from them. So I soak, them wash them and then rewash them once they are cut. The next step is to De-flower them: So If you take a look at the leaf of the green itself you will see that you are going to cut out and discard the stem that runs down the middle of the leaf. Remove the stem by holding the leaf in your left hand and stripping the leaf down with your right hand.
I then stack as many of the clean de-stemmed leaves together, because I am lazy but 6-8 leaves should do it. And then cut them in into to 1 inch slices.
Wash off meat. I personally don’t thaw out my meat because I use the water in the meat to add moisture to the greens so if you are using meat that is still frozen add about 1-2 cups of water to the pot.


In a large pot (but preferably a pressure cooker because it will make things go hella quick), Place your meat, collard greens, seasoning and vinegar in the pot, I like to layer it (meat, greens season, meat green season).
The objective is to steam the greens rather than boil them and keep in mind that since you have rinsed the greens they are still wet so you are constantly adding water to the mix so there is no need to over do it on the water.
Reduce heat to medium and cook for 1 hour, or until the greens turn a really dark shade of green (if you are using a pressure cooker it cuts down the cooking time)
Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
Serve with favorite dish as a side.


Notice I didn’t add salt the vinegar and the meat will make the food plenty salty but since most people will add more or less theirselves