Description
Traditional Ethiopian vegetarian dish. I’ve cut down the amount of oil that is used in the dish and added some different spices to complement the collards.
Ingredients
- 1 pound collard greens – rinsed, trimmed and chopped
- 2 cups water
- 1 tablespoon olive oil
- ¾ cup chopped onions
- 8 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 ½ cups sliced green bell pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ½ teaspoon ground allspice
- 2 tablespoons minced fresh ginger root
Instructions
- Place chopped collard greens in a pot with 2 cups of water. Bring to a boil
- then reduce heat to low. Cover
- and simmer until collards are tender
- about 20 minutes. Drain
- but reserve the cooking water. Set aside.
- Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown
- about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards
- 1 tablespoon olive oil
- and the reserved cooking water. Simmer
- uncovered
- over medium-high heat until liquid is nearly evaporated
- 10 to 15 minutes.
- Add the green pepper slices
- lemon juice
- salt
- turmeric
- paprika
- allspice
- and ginger root. Cook until peppers are soft
- about 5 minutes.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 6