← Nouns Cooking · West & East African

Ingredients

• 500 g collard greens (or kale)
• 3 tbsp niter kibbeh (or butter), plus 1 tbsp to finish
• 1 large onion, halved and thinly sliced
• 2 cloves Garlic, minced
• 2 cm piece Ginger, finely grated
• 1 Green chilli, sliced (optional)
• 1 tsp Cumin
• 1 tsp Ground coriander
• ¼ tsp ground cardamom (optional)
• ½ tsp salt, or to taste

Method

1. Strip the thick stems from the greens, wash the leaves well and slice into thin ribbons.
2. Melt the niter kibbeh in a wide pot over medium heat and cook the onion for 6–8 min until soft and golden.
3. Add the garlic, ginger, chilli and spices and stir for 1 minute.
4. Add the greens by the handful, tossing so they wilt, then pour in 125 ml water. Cover and cook over medium-low heat for 15–20 min, stirring now and then, until tender.
5. Uncover and cook for 2–3 min to drive off most of the liquid. Season, stir in the extra spoonful of kibbeh and serve with injera.

Tips

• Use oil instead of kibbeh for the vegan version eaten on Ethiopian fasting days.
• If you have no niter kibbeh, butter with an extra pinch of cardamom and fenugreek is a fair stand-in.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet Low Carb Africa