LIBERIAN SPINACH OR COLLARDS

4 chicken breasts, cut up (optional)

1 pound stewing or stir-fry beef (optional)

Salt and pepper to taste

1 cup canola or olive oil, plus 2 tablespoons, divided

1 medium onion, chopped

1 hot pepper (habanero or Scotch bonnet), cut in half

4 (10-ounce) packages of frozen spinach or collards

2 chicken bouillon cubes, crumbled

1/2 teaspoon Accent seasoning

Salt to taste

1/2 teaspoon black pepper

3 small smoked herrings, diced

Wash the chicken and beef, if you are using those meats. Season them with salt and pepper to taste. In a large pot or skillet, heat 1 cup of the oil over medium to low heat. Brown the meat; remove it from the oil and set aside.

In a large saucepan, saute the onion and hot pepper in the remaining two tablespoons of oil. Then stir in the spinach or collards. Crumble the bouillon cubes and add to the mixture, along with the Accent, salt to taste and pepper. Cook for about five minutes and then add the herring and, if desired, the chicken and beef. Simmer for about 30 minutes. Remove the hot pepper before serving, if desired. Serve over cooked rice.

Makes about 10 servings; analysis based on 1 serving.