A first-generation American of African and Caribbean descent, Chef Cynthia Chea Pean focuses on nutrient-dense, disease-fighting cuisine featuring ingredients, techniques, and flavors of the African diaspora. As an avid traveler throughout Africa, the Caribbean, and the United States, she takes every opportunity to expose herself to native foods and local traditions, adapting her recipes to honor the history and communities behind them.
Her innovative and unique globally inspired cuisine is beloved by A-list Hollywood celebrities, Tastemakers, and political icons.
FEATURING
Grammy Nominated R&B/Soul Singer-Songwriter & Actor
ERIC BENE’T
RECIPE
African Greens MélangeÂ
      A healthier take on a soul food tradition.
2 bunches lacinato/dinaosaur kale, rolled and thinly sliced
1 bunch collard greens, rolled and thinly sliced
1 yellow onion, thinly sliced
4 garlic cloves, minced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 stalk celery, thinly sliced
1 teaspoon smoked paprika
1/2 scotch bonnet pepper, seeded and thinly sliced (use gloves!) – OPTIONAL
2 tablespoons coconut oil – for a more authentic taste, palm oil can be used.
1/3 cup vegetable broth
Salt to taste
- In a large pot, over medium/high heat, add the oil, heating it until it begins to shimmer. Sauté the onion until translucent. Add the garlic (be careful not to burn), add the bell pepper, celery and scotch bonnet. Cook through for about 2 minutes.
- Add in the greens and smoked paprika, moving the mixture about in the pot until it begins to glisten and wilt and all the ingredients are evenly distributed. Add the vegetable broth, and cover. Allow this to steam for about 5 minutes, stirring occasionally to prevent sticking. Add salt to taste.
Serve!
