|My daughter's lunch.|
After making the niter kibbeh, I made this lunch for myself. I had previously boiled the collard greens, reserving the cooking liquid for soup. For my lunch I cooked the drained greens in a tablespoon of niter kibbeh, along with a minced small onion. While I know a tablespoon of butter is a lot of fat and a 100 calories, the greens make up for this. Wow, like total flavor experience.
You know when we go out for Ethiopian, I have to say that my favorite dishes are the vegetarian ones. My husband usually has the raw beef. (Totally grosses me out). I am all about the lentils, the collars, the tomatoes, all of that. The Ethiopians have a great knack for making vegetables and legumes taste outstanding!
recipe adapted from this recipe.
1 bunch collard greens
1 medium onion, chopped
a tablespoon or so of niter kebbeh
salt and pepper to taste
Wash the greens and drain. Cut the coarse part off of the ends of the stems (about 1/2-1 inch). Chop the stems well and set aside. Chop the leaves coarsely and set aside. In a pot, heat up niter kebbeh. Add the onion, chopped collard stems and some salt. Sauté until the onion turns clear and the chopped stem has softened. Add the collard leaves and stir well. Cook until tender adding a small amount of water if necessary to help the greens steam. Keep covered for a while, stir and cover again, until softened to your liking.) Season with salt and pepper and arrange on injera with some other stews.