Creamy Collard Greens Dip With Shito

Recipe from Dawn Burrell

Adapted by Bryan Washington

Published August 6, 2022

  • Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
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Total Time
35 minutes
Rating
4(131)
Comments
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Cooking Dawn Burrell’s creamed greens is an exercise in extracting as much flavor as possible, as economically as possible: With the trinity of garlic, onion and bell pepper, the dip’s flavor profile is distinct, but the collard greens and shito, a chile sauce from Ghana, are still allowed to shine. This dip can be served as an appetizer, side dish or as the star of a series of smaller plates. And its texture is both inviting and distinct, creamy and wholly spiced. Ms. Burrell serves the dip with crunchy fritters made with rice and fonio, a tiny grain popular throughout West Africa. Pairing the dip with a baguette, a bowl of tortilla chips or slices of toasted bread would also make a solid meal.  —Bryan Washington

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Ingredients

Yield:10 to 12 servings

  • ¼ cup canola or olive oil

  • 1 yellow onion, diced

  • 1 red bell pepper, finely diced

  • 1 jalapeño, finely diced (seeded if desired)

  • Kosher salt and black pepper

  • 5 garlic cloves, minced

  • 1 cup chicken stock

  • 2 cups heavy cream

  • 4 ounces cream cheese

  • ½ cup plus 2 tablespoons shito (see Tip)

  • 4 cups chopped and drained braised, canned or thawed frozen collard greens (see Tip)

  • 2 cups shredded white Cheddar (8 ounces)

  • 1 teaspoon fresh lemon juice

  • ½ cup panko bread crumbs

  • Sliced baguette (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

11 grams carbs; 85 milligrams cholesterol; 335 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 29 grams fat; 1 gram fiber; 320 milligrams sodium; 8 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the broiler with the rack 6 to 8 inches from the heat source.

  2. Step 2

    Heat oil in a large, deep skillet over medium-high. Add onion, bell pepper and jalapeño. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned at the edges, 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.

  3. Step 3

    Deglaze the pan by adding chicken stock and stirring and scraping up browned bits. Add heavy cream and cream cheese and simmer, stirring occasionally, until cream cheese is melted. Add ½ cup shito and stir to combine, then stir in collards. Reduce heat to medium and simmer rapidly, stirring occasionally, until liquid is reduced to a thick, creamy consistency that coats the greens without being soupy, 5 to 7 minutes.

  4. Step 4

    Remove from heat and add 1 ½ cups Cheddar and the lemon juice. Stir until cheese melts. Season to taste with salt and pepper. You can keep the dip in the skillet if the pan is ovenproof, or transfer the dip to a 2-quart baking dish and spread evenly. Combine panko with the remaining ½ cup Cheddar and sprinkle over the dip.

  5. Step 5

    Broil until golden on top, 1 to 2 minutes. Remove from oven and spoon remaining 2 tablespoons shito over dip. Serve hot or warm, with baguette, if you’d like.

Tips

  • Shito is a Ghanian chile sauce available in West African markets and online.

  • This is a great use of leftover braised collard greens. Chop the greens more finely if the pieces are large and include any shredded meat if you’d like. You also can use the braising liquid in place of the chicken stock above. If you’re using canned collard greens, look for the seasoned variety from Glory Foods; this recipe uses one drained 27-ounce can. If you’re using frozen collard greens, you need 2 pounds.

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Ratings

4 out of 5
131 user ratings
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Comments

dramsey

Any substitute for Shito?

peaseporridgehot

I haven't made ths yet, but I thought I'd share this tidbit for those who may not have had collards or have not used canned ones: Make sure you buy ones that are not flavored. Though those frequently can be good in a pinch, they will be too heavily salted or this recipe even for those who are not salt sensitive & if that is all that available, you can rinse them in a colander before cooking.

Eskirmish

Shito is a combination of hot peppers, ground dried fish and dried shrimp with oil and spices such as ginger and garlic. A reasonable (although inauthentic and probably lacking) substitute would be fish sauce and a red pepper paste of some type (Zhug, Harissa, Gochujang, etc).

MLS

I made this with leftover collards I cooked earlier. Happened to have all ingredients except shito. I substituted gochugaru and fish sauce, as a commenter suggested, and used pot liquor from the collards instead of stock. Came out great. Orange tint! Ate with tortilla chips. Mmmm

Cindy

When all done, mine was soupier than the recipe suggested but it thickened as it cooled and was a delicious part of our New Year's day meal.

Flynn

Thank you Eskimish. I'm allergic to shellfish, so shrimp would be trouble for me. I always have Gochujang and a tube of Harissa.

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Credits

Adapted from Dawn Burrell

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