This dish is very easy to make and comes together in about 20 minutes. It goes great with the traditional injera (a sourdough crepe), but I also like it with rice mixed with plain yogurt or on its own.
Special Ingredients: Spiced Clarified Butter (Nit’ir Qibe) and Berbere Spice
On medium heat in a pan, melt
- 4 tbs Nit’ir Qibe
When butter oil is hot, add
- 1 yellow onion, chopped
- 1 tbs garlic, minced
Cook until onions are soft, then add
- 1 tsp Berbere Spice
- 1 tsp salt
- 1/2 tsp cayenne
After spices are blended, add
- 2 bushels collard greens, washed, de-stemed, sliced/chopped
- 2 cups of water
Turn pan onto high heat, and cook until most of the liquid is gone and the collard greens are soft.