Ingredients 4 tbsp. Ethiopian Spiced Butter ⅛ tsp. green cardamom seeds ⅛ tsp. ground fenugreek ⅛ tsp. nigella seeds 1 large yellow onion, minced 6 cloves garlic, minced 1 hot chile, stemmed, seeded, and minced 3 tablespoons peeled and minced fresh ginger 1½ lbs. kale or collard greens, stemmed, rolled tight and cut crosswise into ¼" chiffonade. Sea salt to taste Apple cider vinegar, to taste
This is the perfect veggie side. A touch of bitter/ sour and warming spices. Make this a part of a complete Ethiopian summer meal. Serve with sliced tomatoes.
ETHIOPIAN SPICED KALE/COLLARDS SIDE DISH
Method Grind spices together/ sift set aside Mince garlic, ginger and chili together in food processor and set aside Heat butter in a large heavy bottomed saute pan over medium heat. Increase heat to medium-high Add onions and cook, stirring often, until browned, 10 minutes. Lower heat to medium Add garlic, chiles, ginger, powdered spices and cook, stirring often, until soft 3 minutes. Add kale/collards ½ cup water and salt, turn to low, cover and let cook until melty and tender about 10-15 minutes Stir in vinegar to taste and serve hot.