Ethiopian Vegetable Side For Summer

Culinary Curiosity Thursday

​YE'ABESHA GOMEN

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

Culinary Curiosity

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.

​With Love Enjoy 

 Ethiopian recipes and techniques