July 10, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Kale, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Spicy, Kosher Dairy more
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"Ethiopian Collard Greens aka Ye’abasha Gomen- Braised collard greens and kale seasoned with aromatics; Quick, easy and tasty.
Source: Immaculate Bites"
In a large skillet, add oil, spiced butter, garlic, ginger, chili 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 flavors have blend and greens are cooked, according to preference.
Adjust seasonings with Salt and pepper, turn off the heat.
Remove from the heat and let it cool.
*This dish is typically served with Doro Wat, the national chicken dish of Ethiopia.
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