This is my second favorite Ethiopian dish, subtly but complexly spiced, deliciously buttery. You can also make it with kale, which is what I did.

Ingredients:

• 10 oz. collard greens or kale, chopped
• 3 Tbsp. niter kibbeh (https://tiabr.com/making-niter-kibbeh/) (substitute: butter or oil, but niter kibbeh is much better)
• 2 tsp. garlic, minced
• 1-1 fresh chili peppers, minced, or 1/2 tsp. chili pepper (to taste)
• 1-1/2 tsp. ginger, finely minced
• 1 tsp. smoked (or not) paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cardamom
• 1 large onion, chopped
• 1 lemon, juiced

Method:

In the butter or oil, over medium-low heat, saute the garlic, chili, ginger, paprika, cumin, coriander, and cardamom.

Add the onions and saute until soft, about 3-5 minutes:

Add the greens and lemon juice, and cook for 7 – 10 minutes, or until of desired doneness,:

The last pic is a bit blurry from the steam, which my cam doesn’t handle well.

Yum!

-R