Liberian Greens, Reimagined

Smoked Turkey Stew, Iru, Crayfish, Collard Greens, Kale, Mustard Greens, Onion-Bell Pepper Purée, Micro Basil Opal, Micro Amaranth Red, Steamed Rice

Chefs Ope Amosu and Walter Bunn of ChòpnBlọk | Houston, TX
Yield: 8 servings

“At ChòpnBlọk, Liberian greens are more than a dish; they're a reflection of how West African cooking transforms humble ingredients into something deeply layered and nourishing. This version honors that tradition while refining it for a modern plate. By incorporating iru (fermented locust beans) and dried crayfish, we build natural umami in place of commercial seasonings. A blend of collards, kale, and mustard greens creates depth and brightness, while Thai basil steps in for scent leaf, offering a familiar but accessible aromatic note. Finished with a touch of citrus and palm oil, and garnished with vibrant microgreens from Fresh Origins, this dish bridges memory and technique that's rooted in heritage and plated with intention.” — Chef Ope Amosu

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Adapted by StarChefs  |  June 2026  |  Photo: Bethany Ochs

INGREDIENTS

Greens:
14 ounces collard greens
14 ounces kale
12 ounces mustard greens
2 ounces Thai basil

Aromatic Purée: 
1 red onion, roughly chopped
1⁄2 red bell pepper, deseeded
1⁄2 orange bell pepper, deseeded
1⁄2 yellow bell pepper, deseeded
2 habanero peppers
1½ tablespoons ginger

Stew:
¾ cup neutral oil
3 tablespoons iru, rinsed and drained
3 teaspoons vegetable stock concentrate
2 tablespoons crayfish powder
1½ teaspoons kosher salt  
10 ounces smoked turkey, chopped
2 tablespoons red palm oil
2 teaspoons yuzu juice
Ground black pepper

To Assemble and Serve:
Fresh Origins Micro Basil Opal
Fresh Origins Micro Amaranth Red
Steamed rice or plantain chips

METHOD

For the Greens:
In a food processor, pulse all ingredients until finely chopped. Transfer to a mixing bowl and set aside.

For the Aromatic Purée: 
In a food processor, purée all the ingredients until smooth. Transfer to a mixing bowl and set aside.

For the Stew:
In a heavy-bottomed stockpot over medium flame, heat oil. Add iru and toast 2 minutes, or until fragrant. Stir in stock concentrate, crayfish powder, salt, Greens, and Aromatic Purée. Cook 10 minutes, stirring occasionally. Fold in turkey. Cover and cook additional 5 minutes. Remove from heat and stir in remaining ingredients. Season with salt and pepper. Reduce heat and keep warm.

To Assemble and Serve:
Spoon Stew into a shallow serving bowl, allowing the oils to pool around the edges. Garnish with Fresh Origins Micro Basil Opal and Fresh Origins Micro Amaranth Red. Serve with steamed rice or plantain chips.

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