"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ethiopian Collard Greens Recipe

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This recipe for Ethiopian Collard Greens, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch collard greens roughly chopped
1 medium onion chopped
1 heaping tablespoon Niter Kebbeh (see recipe)
1 small glove garlic minced
1 small hot green pepper sliced (adjust this part according to your own tastes for spiciness)
1 cup vegetable stock
salt to taste

Directions:
Directions:
Wash and chop your greens. Be sure to remove the woody stems. Or just buy the greens that are already washed for you. Melt your Niter Kebbeh in a heavy bottomed pot. Add onions and sauté on medium heat for a few minutes. Add garlic and stir the garlic and onion constantly so your garlic doesn’t burn. Cook until the onion is translucent. Add the pepper and the greens to the mixture. Stir that around well so the greens are covered in Niter Kebbeh. Then add a cup of broth. Let the greens simmer on low heat until the liquid cooks off.

You can serve this with rice or injera (Ethiopian flat bread) and other delicious Ethiopian dishes.
Ethiopia’s Niter Kebbeh (Nit'ir Qibe) is a spiced clarified butter, something like India's ghee, but flavored with spices. It is usually made in large quantities and kept on hand for daily use.

 

 

 

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