Ingredients:
4 Tbsp Niter Kibbeh (see Note)
2 large onions, thinly sliced
1 tsp salt
1 Tbsp olive oil
2 Tbsp minced ginger
2 Tbsp minced garlic
1 tsp ground cumin
1 tsp smoked paprika
2 bunches of collards, washed, destemmed and chopped
¼ cup water
Note: For Niter Kibbeh, you can substitute with 4 tbsp olive oil, or butter and ¼ tsp ground coriander, ¼ tsp ground turmeric, ¼ tsp ground fenugreek, ¼ tsp ground cinnamon
Equipment:
Chef’s knife
Cutting board
8-quart pot with lid
Grater
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Warm an 8-quart pot over medium-high heat. Add the Niter Kibbeh, the onions, and 1/2 tsp of salt. Cover the pot, lower the heat to medium, and cook, stirring occasionally, for about 10 -15 minutes. Remove the lid and continue cooking uncovered until most of the liquid has evaporated, about 10 minutes more.
- Move the onions to make a small space in the center of the pot. Add a Tbsp of olive oil if needed, then add the garlic, ginger, ground cumin and smoked paprika. If you are not using Niter Kibbeh, also add the coriander, turmeric, fenugreek, and cinnamon now. Cook until fragrant, about 1 minute, then stir into the onions. Cook uncovered for another 3 minutes.
- Add half of the collard greens, water, and the remaining ½ tsp salt. Mix with the onions and cook until the collards have wilted, leaving room to add the rest. Then, add the remaining collards and mix well.
- Cover the pot, reduce the heat to medium-low, and cook until the greens are tender, about 20 to 25 minutes.Taste and adjust.
Optional: Serve with injera, an Ethiopian flatbread made from teff.