ETHIOPIAN STYLE GREENS
A friend sent me to an Ethiopian cooking class a while back. I am not a big fan of "greens" but I love them done this way!
Provided by Laurie Sanders
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Thaw spinach and drain well, squeezing out some of the water. You may also use fresh spinach or collard greens but you will need to blanch them first. Chop onion finely by hand or in a food processor. Mince the garlic, grate or finely chop the ginger and wash and remove the seeds from the peppers before finely chopping them as well.
- 2. Add a little olive oil to a hot frying pan and stir fry the onions adding up to 1/2 cup of water as need to keep them from sticking. Stir fry the onions for several minutes (about 10-15 at least) until golden brown.
- 3. Add the spinach and continue cooking until most of the water evaporates. Add the 1/4 cup of oil, the garlic, ginger and peppers (I used 1/2 an orange and 1/2 of yellow pepper for the pictured greens but I prefer jalapenos). Cook until pepper have softened but before the greens loose that bright green look. Salt to your taste and serve warm as a side dish.
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Riad Mohammed
[email protected]These greens were delicious! I will definitely be making them again.
Raduta Cristian
[email protected]Overall, I thought these greens were just okay. They weren't bad, but they weren't anything special either.
Emmanuel Oche Joseph
[email protected]I'm not sure what I did wrong, but my greens turned out mushy. Maybe I should have cooked them for less time.
Jamal Mia
[email protected]This recipe was a total fail. The greens were tough and flavorless.
Justyce Ramos
[email protected]I followed the recipe exactly, but my greens turned out too bitter. I think I might have overcooked them.
Michael Borg
[email protected]These greens were a little too spicy for me, but other than that, they were great.
Annabelle Castello
[email protected]I'm not a big fan of collard greens, but even I enjoyed these. The spices really made a difference.
yoo
[email protected]These greens were easy to make and turned out great! I didn't have any berbere spice, so I used a combination of cumin, coriander, and paprika, and it worked perfectly.
Daniel Oman
[email protected]I've never had Ethiopian food before, but these greens were a great introduction. They were so flavorful and delicious, and I loved the texture of the collard greens.
Andreas
[email protected]These Ethiopian-style greens were absolutely incredible! The flavor was amazing, and the greens were cooked perfectly. I served them with injera and a side of lamb, and it was a hit with my family.