IN THE NIK OF THYME
Meet Nik, Health & Lifestyle Food Blogger
Allow us to introduce you to Nik of Lizee Angel! As she so beautifully puts it, she’s a foodie, chef, nerd, adventurer, DIY queen, fashionista, and dreamer. Earlier this year, she was also named one of Delish’s 46 black food bloggers to follow. Her Instagram is a collection of cohesively curated images that make you want to drop everything and head to the kitchen. She also inspires us by the simple fact that she’s created recipes that have improved her own health and wellness! We’re talking to Nik about all things beauty, wellbeing, life, and — of course — food!
GLORY: What does Glory Skincare mean to you?
NIK: A place where people can go to find solutions for us, by us!
GLORY: What is your current skincare routine?
NIK: I have a morning and night routine. At the basic level, it’s wash, tone, treatments, eye cream, moisturizer, oils (SPF in the day).
GLORY: How do you define healthy skin?
NIK: Skin that is hydrated and glowing; not dull and overly dry.
GLORY: How do you define beauty?
NIK: Beauty, to me, is what’s pleasing to the eye and touches the soul in some way.
GLORY: Are there any fruits or veggies you're keen on eating to help with your skin?
NIK: Bananas and avocados help with my dry scalp, so they’re always in my diet. And lots of leafy-green veggies!
GLORY: What keeps you fulfilled?
NIK: Creating recipes, or writings, or anything!
GLORY: How do you like to stay active?
NIK: I work out three times a week and I just started walking with a friend on a trail once a week.
GLORY: What’s your favorite thing about Thanksgiving?
NIK: I love cooking. It’s the Super Bowl of cooks and I love gathering loved ones around a good meal, even though this year will be smaller.
GLORY: Do you have a favorite Thanksgiving recipe?
NIK: I love desserts and sides. Some of my favorite things are greens, mac & cheese, and cake — like my brown sugar pound cake [see below]!
GLORY: Who inspires you?
NIK: My future goals and achieving them. Also showing my nieces they can do anything with hard work!
GLORY: What does it mean to you to be on Delish's list of 46 black food bloggers to follow?
NIK: That was a really big moment for me. I am still fairly new and am growing my content and following, so to be recognized amongst peers I admire and follow is amazing.
GLORY: What are your hopes and dreams for the future?
NIK: For myself, to be cooking on TV! For the world, that we can hopefully get our environment in check!
Holiday season is in full swing, and while this year means many of us will be (staying) home for the holidays, it doesn’t mean you won’t be able to satisfy your palate! Nik is sharing a mouth-watering Thanksgiving recipe you’re going to want to try...right...now!
Smoky Southern Collard Greens
Prep time: 1 hour Cook time: 2 hours 5 minutes Total time: 3 hours 5 minutes
- 1 tbsp sunflower or vegetable oil
- 1/2 lb smoked turkey
- 1 large onion, thinly sliced
- 5 cloves garlic
- 4-6 cups chicken or turkey stock (homemade, if possible)
- 1/4 cup apple cider vinegar (more or less, to taste)
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp dark brown sugar
- 1 tsp red chili flakes (more or less, to taste)
- 1/2 tsp Aleppo pepper (optional, but recommended)
- 2 sprigs thyme, leaves removed
- 2 lbs greens (collards or a mix), cleaned and chopped
- Kosher salt, to taste
- Black pepper, to taste
- Heat a large dutch oven over medium heat. When pot is hot enough to only be able to hold hand over bottom for around five seconds, add in oil. Swirl in pan and after about 30 seconds, add in smoked meat. Brown on all sides.
- Once meat is browned, remove from pot and set aside. Add in onion and cook until just softened. Add garlic and cook for another two minutes, or until garlic is fragrant.
- Add brown sugar, thyme, and all spices, except salt and pepper, and cook for one minute to open up the spices and remove the "raw" flavor.
- Next, add in the Worcestershire sauce, vinegar, and stock. Stir around to remove any brown bits from the bottom of the pot and add back in the smoked meat. Cover and develop "pot liquor" by cooking broth for an hour over medium-low heat. This infuses the liquid and adds a depth of flavor to your greens.
- Open the pot and, once again, remove the smoked meat to the side. Taste the broth and adjust for any seasonings, including salt and pepper. The smoked meat is pretty salty, so be sure to taste before adding the salt.
- Now, add the collard greens to the pot, adding in batches by stirring into the liquid after each addition to wilt the greens slightly and make room for more. Once all greens are added, add the smoked meat back in and press gently into the liquid.
- Cover and simmer for another hour and a half, or until greens are tender, but not mushy. If desired, shred meat from bone and stir into the greens.
- Serve immediately or allow to cool and store in fridge for 1-2 days. Bring back up to temperature to serve. Enjoy!