Eat this highly nutritional Ethiopian collard greens recipe today
This green is an excellent source of vitamins A, C, K calcium which makes it a very healthy dish to put into your mouth.
Also known as Ye’abasha Gomen, the Ethiopian Collard Greens is a very easy and tasty dish that is cooked using an Ethiopian spice mix and flavours, best served alongside the Ethiopian spiced lentil stew.
10 ounce Collard Greens/Kale chopped
3 or more tablespoons of Niter (Ethiopian Spiced Butter or cooking oil)
1 1/2 teaspoon minced ginger
2 teaspoons of minced garlic
1 large white onion chopped
1 teaspoon smoke paprika
½ teaspoon cardamom spice
1 teaspoon coriander/Cumin
1-2 Fresh Chili pepper or ½ teaspoon cayenne pepper or more
1 fresh lemon
- In a large skillet, add oil, spiced butter, garlic, ginger, chilli pepper, cumin, cardamom, paprika, sauté for about 30 seconds or more, be careful not to let the ingredients burn.
- Then add onions, mix with the spices. Sauté for about 3-5.
- Throw in chopped collards, cayenne pepper, lemon juice, continue cooking for another 7-10 minutes until flavours have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.
- Remove from the heat and let it cool.
Your Ethiopian collard greens is ready! Serve with Ethiopian spiced lentil stew or Doro Wat.