Liberian Collard Greens with Flounder

Don't spit your drink out quite yet, flounder is easier to find than you think. A big thing to keep in mind is how thin it is, so be mindful when cooking to not overcook it.

Ingredients

6 slices bacon

1 bunch collard greens, chopped

⅓ cup vegetable oil

3 cups water, plus more as needed

3 cubes chicken bouillon

⅓ cup creamy peanut butter

1 tsp liquid smoke flavoring

1 pinch Old Bay, or to taste

1 pinch cayenne pepper, or to taste

Salt and ground black pepper to taste

2 (6 oz) fillets flounder

Preparation

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.