1 cup white corn meal4 garlic cloves, minced1 cube chicken bouillon dissolved in water4 kale or collard greens leaves, minced2 tablespoons olive oil2 teaspoons salt4 cups waterVegetable oil for frying
Preparation
In a saucepan on high heat, add the garlic and olive oil.
Let it cook for a minute and then add the water, chicken broth, and corn meal. Mix until the corn meal is totally dissolved.
Add the salt and kale or collard greens and stir consistently until the water is boiling.
Turn the heat to low and let it cook for about half an hour while stirring occasionally until the cornmeal thickens.
Once thickened, pour the mixture into a greased and flat bottomed dish. Let the mixture rest for 2 hours.
Now cut the corn meal into squares and begin to fry them in a deep frying pan on high heat with vegetable oil.
Fry them a couple at a time until they are golden brown and then once they are done place them on a platter with papers towels to dry.
Once they are all done, let them cool for 5 minutes and serve immediately.