Ethiopian Collard Greens
Ethiopian collard greens are great side dish that is quick and easy to make; not to mention greens are very nutrient dense. If you aren't a fan of collards, you can substitute them with kale, spinach, or mustard greens.
Servings: 4
Ingredients
- 1 bunch collard greens chopped
- 3 tbsp butter
- 1 large white onion diced
- 1 1/2 tsp minced ginger
- 1 tbsp minced garlic
- 1 tsp smoked paprika
- 1/2 tsp cardamom
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 lemon, juiced
Instructions
- In a large sautée pan melt the butter and spiced together. Cook for 30 seconds. Add the onions, garlic, and ginger and cook for 5 minutes.
- Chop the collard greens into strips. Most importantly, wash your greens. They grow in the dirt with cow shit. Always wash your vegetables!. Add them to the onions. Stir frequently.
- Sauté the greens for about 10 minutes. They should be wilted, but tender. Right before turning off the heat, squeeze the juice of a half a lemon over the greens.
